RECIPES

Eat beans: pinto beans, black-eyed peas, edamame (soy beans), kidney beans...
Don't eat HVO's (hydrogenated vegetable oil).
Ferment something and eat that (kefir, kimchi, sauerkraut...)
Eat blueberries! And watermelon! And organic yogurt!
Eat quinoa! Eat tomatoes, spinach, and tree nuts!
Store your gin in the freezer!
Love trees. Protect animals. Cherish the planet... Now turn off the electric lights and wash your hands.

* DESSERTS *
Pies * Butter Pie Crust       * No-Roll Oil Pie Crust       * Strawberry Sauce Pie       * Heidi's Fabulous Fruity Summer Pie       * Pecan Pie from the old Joy of Cooking and Pie Crust       * Cherry or Berry Custard Pie       * Apple Custard Pie       * Pumpkin Chiffon Pie       *
Custards and Such * Pumpkin Pie Crumb Bars       * Pumpkin Custard       * Flan (Doris Miller)       * Cherry Clafoutis       * New Orleans Whiskey Sauce       * Bread Pudding       *
Cakes * Cheesecake, Basic, Yogurt, & Mini       * Donkey's Gudge or Irish Gur Cake * Fluffy White Coconut Icing       * Tres Leches (3-Milk Cake)       * Swedish Almond Cake       * Queen of the Nile Teff Flour Cake       * Queen of the Nile Cupcakes with Brain Spices       * Flourless Chocolate Torte       * 5-Minute Chocolate Mug Cake       * Coffee Mug Molten Chocolate Cake for Two       * Butter Yellow Cake Cupcakes/Muffins       * Golden Harvest Cake       *
Bars * Apple Cake Squares       * Black Bean Brownies       * Festive Baklava (Julie)       * Whole-Grain Vegan Cranberry-Nut Muffin       * Whole Wheat Brownies       * Zucchini Brownies       * Welsh Cakes       *
Cookies * Best Chocolate Chip Cookies (Heidi's)       * Almond Biscotti with Orange Peel and Chocolate Chips       * Gluten-Free Pecan Sandies       * Havreflarn: Swedish Oatmeal Cookies (Gluten-Free)       * Apricot Kolacki (Kolaczki)       * Lemon Cookies (Heidi)       * Coconut Macaroons       * Soft and Chewy Molasses Cookies       * Spiced Rye Ginger Cookies       * Stained Glass Cookies       * Chocolate Hazelnut Shortbread (Julie)       *
Ices * Butter Crunch Toffee from Heidi       * Vanilla Ice Cream (No Eggs)       * Rosemary Sorbet with Lychee Liqueur       * Cucumber Gin Sorbet       * Superfood Berry Cashew Cream No-Bake Bars (vegan)      

* JUST THE PLANTS, MA'AM
* Balsamic Glaze * Blackening Spice Mix * Curried Carrot-Bean Dip * Cauliflower Almond Soup * Spiced Chick Pea Stew with Coconut and Turmeric * Curried Pumpkin Tomato Soup * Eggplant Stuffing * Ginger-Lime Dressing * Green Harissa * Green Olive and Pomegranate Relish * Kale Chimichurri Sauce * Lemon Potato Salad * Raspberry-Jalapeño Vinaigrette * Mango Peach Salsa * Tapenade (optional anchovies) * Pickled Tofu * Vegan Picadillo * Vegan Bacon Recipes * Vegan Gluten-Free Timpano * Vegan Scallops from Lovin' It Vegan * Vegan Scallops from The Edgy Veg * Fancy Shmancy Pan-Seared 'Tallop' (Tofu Scallop) * Vegan Shiitake Alfredo For Two

* VEGETABLES
* Asparagus Sautéed * Beet Apple Arugula Salad * Balsamic Roasted Brussels Sprouts With Bacon * Chili Peanut Brussels Sprouts * Crispy Brussels Sprouts from CJ Eats * Gochujang Spiced Brussels Sprouts * Roasted Brussels Sprouts with Bacon and Pomegranate * Thai Peanut Brussels Sprouts * Cauliflower with Garlic Lemon and Parsley * Spicy Chick Peas and Aubergine * Southwestern Ceci (Chick Peas) and Corn * Gigantes Plaki (Greek Butter Beans) * Stuffed Red Peppers * Stuffed Portobello Mushrooms * Creole Veggies

* MISCELLANEOUS
* Cheese Pepper Crackers * Fondue * Ginger-Lime Dressing * Tzatziki * Whipped Feta and Green Harissa

* EGGS
* Deviled Eggs * Eggs Lorraine * Easy Great Frittata * Kimchi Eggs * Parsleyed Eggs * Potato Cheddar Egg Bakes * Quiche * Ricotta Egg Puffs * Shiitake or Spinach Quiche #2 * Tortilla Espanola

* APPETIZERS
* Bolivian Chuflay * Peruvian Shrimp Ceviche

* SOUPS
* Ajo Blanco (Garlic Gazpacho) * Broccoli Cheddar Soup * Cantaloupe Soup with Mint and Crispy Prosciutto * Crab Curry Soup * Cold Cucumber Avocado Soup * Gazpacho with Avocado * Gumbo * Lentil Soup * Matzo Ball Soup * Melon Soup! * Mushroom and Black Bean Tortilla Soup * Oyster Artichoke Soup New Orleans * Oyster Brie Soup - Paul Prudhomme * Smokin' Hot Corn Chowder * Tuscan Bean Soup

* SALADS
* Balsamic Asparagus Salad * Bean Salad * Citrus Brussels Sprouts Salad with Pomegranate Arils * Cantaloupe Salad * Carrot-Rice Salad with Ginger-Lime Dressing * Edamame Quinoa Corn Salad (vegan, gf) * Greek Salad * Horiatiki (Greek Village Salad) * Javors Harvest Salad * Pomegranate and Green Olive Salad with Walnuts * Puntarella or Endive Salad * Taco Salad * Waldorf Salad

* RICE AND POTATOES AND GRAINS * PASTA AND CASSEROLES
* Aloo Gobi (Cauliflower and Potatoes) * Baked Falafel * Burritos * Cauche de Queso (Spiced Cheese Potato) * Cheesy Potatoes * Chimichurri Rice * Easy Baked Potatoes * Garlic Smashed Potatoes * Smashed Potatoes with Brussels Sprouts * Glorious Grains Moroccan Style * Jollof Rice * Vegetarian Moussaka * Potatoes! * Potato Pancakes * Potato Stir Fry * Quinua Salteado con Acelga (Quinoa with Swiss Chard) * Spinach Sour Cream Potato Casserole * Tortilla Casserole * Pork or Turkey Udon / Soba * Welsh Tatws with Leeks (Potatoes)

* BREADS
* Healthier Sichuan-Style Guo Kui (filled flatbread) * Biscuits * Buttery Croissants from Heidi * Cornbread * Cranberry Pecan Quick Bread * Bejeweled Fall Scones * Dorothy Sweet White Rolls * Whole Wheat Rolls from Sally's Baking Addiction * Heidi Honey Oat Wheat Bread * Irene's Rotten Banana Bread * Joan's Sister Beth's Irish Soda Bread

* FISH & SEAFOOD
* Almond and Lemon Tilapia * Cilantro Lime Shrimp in Lettuce Wraps * Crab Lemon Pasta * Garlic Shrimp with Spinach (ITY) * Radicchio and Roast Fennel Shrimp Salad * Greek Olive Fish * Moroccan Fish with Ras El Hanout Spices * Ras El Hanout Spice Mix * One Flew South Scallops & Ragout * Maple Salmon * Salmon Soba * Salmon with Sweet Pepper Relish * Blackened Salmon * Salmon Kebabs * Salmon Pasta Salad * Scallops in Yuzu-Habanero Sauce * South American Fish in Banana Leaves with 2 Salsas * Red Clam Sauce * White Clam Sauce * Za'atar Baked Fish

* POULTRY
* Arroz Con Pollo * Asian Chicken Cabbage Salad * Chicken and a Brick * Gallopavo Balls (Turkey, Gluten-free) * Quick Chix * Kashmir * Curry * Spicy Lemon * Could Be African * Mexican * Ginger Chicken * Creole Chicken * Turmeric Roasted Chicken * Water Chestnut Chicken

* MEATS
* Fruited Pork Roast for a Sauterne * Pork Normandy * Spinach-Stuffed Pork Tenderloin * Spiced Oil for Pork Loin * Pork Tamale Filling * Slow Cooked Whiskey Pork Roast * Pork Tenderloin with Curry * Picadillo Meatballs * Greek Style Meatballs * Carne Asada Colombiana on Salad Greens * Saul Bellow's Spaghetti Sauce *

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Bolivian Chuflay

• 1 oz Pisco or Singani (grape brandy)
• 1/2 Lime - juiced
• 1 tsp ginger root - grated
• 1 T mango - mashed
• Angostura bitters - a dash or two

Cucumber Gin Sorbet

• 1 C sugar
• 1 C water
• 1/2 tsp salt
• 1 1/2 lemons: zest and juice
• 1 lime, juice of
• 16 mint leaves (22 if making sorbet in 1 session)
• 2 cucumbers, peeled & cut in chunks
• 1/2 C to 3/4 C gin

Superfood Berry Cashew Cream No Bake Bars

• • 2/3 Cup Raw cashews ((93g))
• • 1/2 Cup Roughly chopped dates, (loosely packed (70g))
• • 1/2 tsp Water
• • 2 Cups Raw cashews, soaked in water overnight ((270g))
• • 1/2 Cup Vanilla Silk Protein Nutmilk
• • 6 Tbsp Agave
• • Pinch of salt
• • 2 Cups Strawberries, roughly chopped and divided ((280g))
• • 1/2 Cup Fresh spinach, (tightly packed)
• • 3 Tbsp Blueberries ((27g))

Butter Pie Crust

• 2.5 C flour
• 1 Tsp sugar
• 3/4 tsp salt
• 1 C (2 sticks) frozen butter, grated
• 6 Tbsp (about) ice water

No-Roll Oil Pie Crust

• 1.5 C whole wheat flour
• 1 Tsp sugar
• 1/2 tsp salt
• 1/2 C oil (olive, canola, safflower)
• 3 Tbsp milk or half-n-half
• 1/8 tsp cayenne (optional)
• 3 tsp thyme, pulverized (optional)

Strawberry Sauce Pie

• 1 pie crust baked
• 1 qt strawberries, washed & hulled
• 1 C sugar
• 3 T cornstarch
• 3/4 C water
• 1/2 C heavy whipping cream

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Cherry Clafoutis

• 3-4 large eggs
• 1/2 cup (100 g/3.5 oz.) granulated sugar
• 1/8 teaspoon salt
• 1/2 to 3/4 cup (70 g/2.5 oz.) all-purpose flour
• 2 tablespoons (28 g/1 oz.) unsalted butter, melted and slightly cooled
• 1 cup (240 ml) whole milk
• 1/4 to 1/2 cup (120 ml) heavy cream
• 1 teaspoon vanilla extract or kirsch or cognac
• OPTIONAL: Finely grated zest of 1/2 lemon
• 2 cups pitted cherries [1 can drained pie cherries], berries, or other fruit
• Powdered sugar , for garnish

Cherry or Berry Custard Pie

Use a graham cracker or baked butter pie crust. Put unsweetened pie cherries or berries in the crust. Pour on the custard. Bake at 350-425 about 35-50 mins until knife comes out clean.
Cherry Custard Pie filling to pour over the unsweetened fruit in the crust:

• 1/4 cup heavy cream
• 3 large eggs
• 2/3 cup sugar
• 3 tablespoons all-purpose flour
• zest of 1 lemon

• 2 lbs Ricotta cheese
• 2/3 C sugar
• 1/3 C flour
• 6 eggs
• 2 tsp orange zest
• 2 tsp vanilla extract
• 1/4 tsp cinnamon
• 1/8 tsp salt

Stir ricotta until smooth. Mix sugar and flour together then into the ricotta. Stir in eggs 1 at a time. Add vanilla, cinnamon, orange zest, and salt. Bake at 300F for 1.25 to 1.50 hours. Make sure center is fairly firm. Sharp knife should come out clean. Cool on wire rack. Cover and chill until served.
or,
• 1 cup milk / yogurt
• 3 large Eggs
• 1/2 cup sugar
• 1/2 cup all-purpose flour
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract

or,
• 1 cup light cream or half-and-half
• 1/2 cup heavy cream
• 2 eggs
• 1 extra egg yolk
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• Pinch of salt

or,
• 3/4 C milk
• 3/4 C (6 ounces) Honey Greek Yogurt
• 2 large eggs
• 1 C granulated sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt

or,
• 1 cup (8 oz) Greek Yogurt or labne
• 3 large egg yolks
• 3/4 cup (6 oz) sugar
• 1/4 cup (2 oz) flour
• 1 tsp. vanilla



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Apple Custard Pie


• APPLE LAYER:
• 1 Tbsp sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 C thinly sliced, peeled apples
• CUSTARD LAYER:
• 4 eggs, beaten
• 1/4 C sugar
• 1 tsp vanilla
• 1/4 tsp salt
• 2 C milk, heated until very warm
Heat oven to 400F. APPLE LAYER: MIX sugar, cinnamon, and nutmeg. SPRINKLE over apples in small bowl; TOSS. ARRANGE apples evenly in bottom of pie crust. CUSTARD LAYER: BEAT eggs, sugar, vanilla, and sale in medium bowl until blended. BEAT IN warm milk. SLOWLY POUR over apples. CAREFULLY place pie on race in center of 400F oven. BAKE until knife inserted midway between center and edge of pie comes out clean, about 30 minutes. COOL completely on wire rack. REFRIGERATE loosely covered until firm, several hours or overnight. 6 servings.

Pumpkin Chiffon Pie

• 1 TBSP and 1/2 tsp unflavored gelatin
• 1/4 cup cold water
• 1 cup brown sugar (light or dark; I like dark)
• 3 eggs and 1 additional egg white (separated)
• 1/2 cup oat milk (or other milk)
• 1 1/2 cup plain pumpkin without spices (generally, 1 can from the store)
• 2 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp salt
• 2 TBSP granulated sugar
• 1 8" graham cracker pie crust


• 1. Soften gelatin in cold water, set aside till needed.
• 2. Combine brown sugar, 3 egg yolks, milk, pumpkin, spices, and salt in top of a double boiler and cook until thickened, stirring occasionally. (About 30 min)
• 3. Mix softened gelatin into hot pumpkin mixture and cool to room temperature.
• 4. Whip egg whites with granulated sugar until stiff.
• 5. Fold egg whites into cooled pumpkin mixture.
• 6. Pour into pie shell, cool, and serve with/without whipped cream.
- Chris Beagan, 2022
How to substitute agar-agar for gelatin:
From https://www.food.com/recipe/thanksgiving-pumpkin-chiffon-pie-gelatin-free-267335
Dissolve 1 teaspoon agar in a separate pot with 1/4 C water and bring to a quick boil constantly stirring. Once thick, add to room temperature pumpkin mixture & put mixture in fridge, then whip and fold in egg whites, then fill pie crust and chill pie in the fridge.

Pumpkin Custard

• 1-1/2 C Milk
• 4 whole Eggs
• 3/4 C Maple Syrup (grade B Preferred But Grade A Is Fine)
• 3/4 C Pumpkin Puree
• 1 t Ground Cinnamon
• 1/2 t Nutmeg Or Pumpkin Pie Spice
• 1/4 t Salt
• Whipped Cream For Topping
• 1/4 C Chopped, Crystallized Ginger (optional), To Serve
Preheat oven to 325 degrees. Put a kettle of water on to hear for the water bath. Line a roasting pan with a folded kitchen towel.
Heat milk over low heat in a small saucepan until barely steaming but not boiling.
Whisk eggs and syrup in a large bowl until smooth. Gently whisk in the warm milk (a little bit at a time so the eggs do not cook). Add pumpkin puree, cinnamon, nutmeg and salt; whisk until blended.
Divide the mixture among 6 (3/4-cup) custard cups. Skim the foam from the surface. Place the custard cups in the prepared roasting pan. Pour enough boiling water into the pan to come up halfway up the sides of the custard cups. Place the pan in the oven and bake, uncovered, until custards are just set but still quiver in the center when lightly shaken, approximately 45-50 minutes. Transfer custards to a wire rack and let cool for 45 minutes. Cover and refrigerate for at least 1 hour, or until chilled.
To serve, top each custard with a dollop of whipped cream, and a sprinkling of crystallized ginger if desired. Can be stored in the refrigerator up to two days, making it perfect for preparation ahead of time for any event.
Alt Pumpkin Custard

• 3/4 cup canned pumpkin puree
• 2 large eggs
• 1 1/2 cups evaporated skim milk (one 12-ounce can)
• 3/4 teaspoon pure vanilla extract
• 1/2 C packed light brown sugar
• 2 tsp corn starch
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp salt
Oven 350. Whisk together wet ingredients. Sift in dry ingredients. Pour into 4 custard cups. Place in 9x11 pan. Pour warm water to halfway up cups. Bake 50”. Cool on wire rack.
Pumpkin Pie Crumb Bars
• Cookie base and Crumb topping:
• 1 1/4 C whole wheat flour
• 1 1/4 C oats (quick or old-fashioned)
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 C brown sugar tightly packed
• 1/2 C white sugar
• 3/4 C unsalted butter, melted
• 1 tsp vanilla
• Pumpkin Pie Filling:
• 1/4 C brown sugar packed
• 1/4 C white sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/4 tsp salt
• 1 large egg
• 1 large egg yolk
• 1 1/4 C canned pumpkin puree
• 1/3 C half-and-half (or cream or evap milk)

Preheat oven to 350 F. Place racks in lower third and upper third of the oven (but not at the very top level). Mix together flour, oats, salt, baking soda. Add 1/2 C brown sugar and 1/2 C white sugar. Mix until no clumps remain.
Combine melted butter and vanilla; stir into flour mixture until evenly moistened.
Gently press half the mixture into a greased 8-inch by 8-inch baking dish. Bake at 350F for 15 minutes on lower rack.
Mix together 1/4 C brown sugar, 1/4 C white sugar, cinnamon, nutmeg, ginger, cloves, and salt. Whisk in whole egg and egg yolk; mix in pumpkin then cream.
Pour pumpkin mixture over baked cookie. Return to 350F oven and bake 15 minutes. Remove from oven and sprinkle crumb mixture over the top, breaking crumb into small bits.
Return to oven on upper rack. Bake 20-25 minutes until golden on top and center jiggles only slightly.
Cool 1 hour at room temperature. Serve immediately (fantastic!) or refrigerate.
From www.cookingclassy.com/pumpkin-pie-crumb-bars
New Orleans Whiskey Sauce
• 2 C heavy cream
• 1/2 C whole milk
• 1/2 C white sugar
• 1/4 C Bourbon whiskey
• 2 T corn starch
• 2 T butter
• pinch of salt
• 1/2 C Bourbon whiskey (optional)

Heat cream and milk an sugar over medium heat in a heavy-bottom sauce pan.
Whisk together the Bourbon and the corn starch.
Pour the Bourbon slurry into the cream mixture; stir and bring to a boil. Reduce heat to simmer and stir occasionally for about 5 minutes. Remove sauce from heat. Stir in the butter and salt and half cup of Bourbon.
Bread Pudding When looking for bread pudding recipes, I noticed that the Southern (like Emeril's New Orleans recipe, below) recipes were generally sweeter and the Northern (Chicago) recipes less sweet. Mix it up to your taste. I like it sweet.
• 4 large eggs
• 1 C firmly packed brown sugar
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1 tsp vanilla
• 1/4 C Bourbon
• 2 C half and half
• 8 slices day-old French bread cut in half-inch cubes (about 4 C)
• 1/2 C raisins (optional)
Cut the bread into small bits. Whisk together eggs, sugar, cinnamon, nutmeg, vanilla and bourbon in a large bowl. Add the half-and-half and mix well. Add the bread and raisins. Let the mixture sit for 2 hours, stirring occasionally.
Grease a 9x5 brownie pan. Preheat oven to 350 F. Pour mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for at least 5 minutes before serving. Serve with Whiskey Sauce (and spiced whipped cream if you wish).

Vanilla Ice Cream (No Eggs)


• 0.75 C white sugar
• 1 C heavy whipping cream
• 2.25 C milk
• 2 tsp vanilla extract
  Stir sugar, cream, and milk in heavy saucepan over low heat until sugar dissolves. Heat just until mix is hot and a small ring of foam appears around the edge. Transfer cream mixture to a pourable container such as a large measuring cup. Stir in vanilla extract and chill thoroughly, at least 2 hours. Overnight is best. Pour cold ice cream mixture into ice cream maker (bowl should have been in freezer more than 24 hours before this), turn on machine, and churn 25 minutes. When ice cream is softly frozen, serve immediately, or seal with plastic wrap (no air!) and ripen in freezer 2-3 hours.

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  Butter Crunch Toffee
  from Heidi from the Homemade Candy Book

  • 1 C butter (2 sticks)
  • 1 C sugar
  • 2 Tbsp water
  • 1 Tbsp light corn syrup
  • 1 C broken nuts (pecans)
  • Lindt chocolate bars, or 4 squares melted semisweet chocolate (optional)
  
  A good candy thermometer is required. Lightly butter or very lightly spray with cooking oil a 13 x 9 x 2-inch glass or other sturdy pan; set on counter near stovetop. Put chopped nuts on a cookie tray. Turn oven on, set to 300F. When 300F is reached, turn oven off and leave pan of nuts in the hot oven. Meanwhile, in a heavy 2-quart saucepan, melt the butter over low heat. Remove from heat and stir in sugar until well blended. Return to low heat and stir rapidly until roiling boil. Remove from heat. Stir in corn syrup then stir in the water. Mix well. Return to heat (low to medium high depending on your patience and attentiveness) and stir and cook until the good-quality candy thermometer reaches 290-299 F. Do not go over 300 F. Remove from heat and quickly add the warm 1 C chopped nuts all at once and stir together really fast and pour into the greased pan; quickly spread with spatula. If coating the toffee with chocolate, lay the Lindt dark or milk or white chocolate bars around the outer edges of the toffee when it is partly cooled, and spread chocolate out as the chocolate melts (or spread the melted chocolate).

  Summer Pie (Heidi Schmitt)
  

  • 1.5 packets graham crackers (about 14 sheets)
  • 2-3 T sugar
  • 4 T butter
  • 2 C fruits (blueberries, strawberries, raspberries, peaches...)
  • 1 C sugar
  • 1/4 C water (or so)
  • 8 oz cream cheese
  • 1/3 C ricotta or cottage cheese
  • 1/4 C sugar
  • 2 T half-and-half
  • 1 tsp Vanilla
  • 1 C whipping cream, whipped to peaks
  • 1/2 container frozen Cool Whip
  For the Crust, Preheat oven 400F. Crush graham crackers in Cuisinart (or put in stout plastic bag and beat with a rolling pin). Mix crumbs, sugar, butter. Press mixture into pie pan. Bake 8-10 mins at 400F. Let cool. For the Topping, Crush fruits (except leave raspberries whole) and boil with water and sugar until thick. Cool. For the Filling, Blend cheeses, sugar, half-and-half, and vanilla until smooth using Cuisinart blade. Then fold into the whipped cream and Cool Whip.
  Fill cooled crust with cheese mixture. Refrigerate. Serve pie with the fruit mixture drizzled on top of each piece.
  

  Pecan Pie -- Old Joy Of Cooking (I S Rombauer, 1946)
  

  Make pie shell.

  • 2.5 C chilled flour
  • 1/2 tsp salt
  • 1 C (2 sticks) frozen butter, grated
  • 6 Tbs (1/4 C + 2 Tbs) cold water
  Stir together the chilled flour and salt and shredded frozen butter. Then add in water by the tablespoon until the dough becomes a shaggy mass. Divide dough in 2. Quickly form each part into a 1-inch thick disc. Wrap in 2 layers of plastic wrap. Refrigerate 2 hours to 3 days. Or, put 2nd disk into ziploc bag and freeze for a future pie. Preheat oven to 450F. After 2 hours of chilling, dough can be rolled out and fit to your pie plate. Partially bake the pie shell, 5-7 minutes.
  
  • 1/4 C butter [5 Tbl for Heidi's pie]
  • 1 C firmly packed brown sugar
  • 3 eggs
  • 1/2 C light corn syrup [or molasses per JOC]
  • 1 to 1.5 C broken pecans [or walnuts per JOC]
  • 1 tsp vanilla [or 1 Tbs rum per JOC]
  • 1/2 tsp salt
  Preheat oven to 350F. Cream together butter and brown sugar. Beat eggs in one at a time. Stir in syrup, nuts, vanilla, and salt. Fill the cooled shell. Bake about 40 minutes or until knife comes out clean.
  

  Swedish Almond Cake
  

  • FOR THE CAKE:
  • 2 C minus 2 tablespoons (240 grams) all-purpose flour
  • plus flour more for dusting the pan
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/2 C plus 6 T (200 grams) unsalted butter, melted and lukewarm
  • more unmelted butter for greasing the pan
  • 1 1/4 C (250 grams) granulated sugar
  • 2 large eggs, at room temperature
  • 2/3 C (160 milliliters) whole milk, lukewarm
  • 2 tsp vanilla extract
  • FOR THE TOPPING:
  • 7 T (100 grams) unsalted butter, cut into small chunks
  • 3/4 C (75 grams) sliced almonds
  • 1/2 C (100 grams) granulated sugar
  • 2 T all-purpose flour
  • 2 T whole milk
  Make the cake: Center a rack in the oven, and heat it to 350 degrees. Butter a 9-inch springform pan (using solid, unmelted butter), and dust the interior with flour; tap out the excess. Place the pan on a baking sheet lined with parchment paper or a silicone baking mat.
  In a medium bowl, whisk together the flour, baking powder and salt.
  Working with a mixer (use a paddle attachment, if you have one), beat the sugar and eggs together on medium-high speed until the mixture is light and slightly thickened, about 3 minutes. Reduce the speed to medium, and gradually add the melted butter, followed by the milk and vanilla. (I like to pour the ingredients down the side of the bowl as the mixer is working.) Mix until the batter is smooth; it will have a lovely sheen. Decrease the speed to low, and gradually add the dry ingredients. When the flour mixture is almost fully incorporated, finish blending by stirring with a spatula. Scrape the batter into the prepared pan.
  Slide the cake into the oven, and set your timer for 30 minutes. As soon as the timer dings, start the topping (leaving the cake in the oven): In a medium saucepan, mix together all the topping ingredients. Place over medium-high heat and, stirring constantly, cook until you see a couple of bubbles around the edges. Lower the heat to medium, and cook, stirring nonstop, for 3 minutes. The mixture will thicken a little, and your spatula will leave tracks as you stir. Remove the pan from the heat.
  Immediately take the cake out of the oven (leaving the oven on), and carefully pour the topping over the cake, nudging it gently with a spatula to cover the cake completely.
  Return the cake to the oven, and bake for an additional 15 minutes (total baking time is about 50 minutes) or until the topping, which will bubble and seethe, is a beautiful golden brown and a tester inserted into the center of the cake comes out clean. Transfer the baking sheet to a rack, and cool for 5 minutes. Carefully work a table knife between the side of the pan and the cake, gently pushing the cake away from the side (it is a delicate job because the sticky topping is not yet set). Remove the sides of the pan, and let the cake come to room temperature on the base. When you are ready to serve, lift the cake off the springform base and onto a platter.

  Queen of the Nile Chocolate Cake
  This recipe is from Alice Medrich' book, Flavor Flours.

  • 6 oz 70% chocolate coarsely chopped
  • 1/2 C almond flour
  • 1/4 C teff flour
  • 3/4 C sugar
  • 1/8 tsp salt
  • 10 Tbsp unsalted butter softened
  • 4 large cold eggs
  Soften the butter; do not melt. Heat oven to 375F with rack in the lower third of the oven. Grease bottom and sides of 8-inch springform pan with removable bottom. Put the chocolate in a large stainless steel bowl, set it in a wide skillet of barely simmering water. Stir occasionally until nearly melted. Remove bowl from water bath and stir the chocolate until completely melted and smooth. Let cool to luke warm. Mix in the butter, almond flour, teff flour, sugar, salt; beat on medium until the ingredients are well blended and the mixture thickens and lightens slightly in color. Beat in the eggs one by one. Continue beating on high speed for a minute or two, or until the batter is fluffy and lighter in color; it should resemble fluffy chocolate frosting. Scrape the batter into the greased pan and spread it evenly. Bake for 30-35 minutes, until a toothpick inserted into the center of the torte comes out with a few moist crumbs. Set the pan on a rack to cool. Slide a thin knife or a small metal spatula around the inside of the pan to loosen the cake and allow the thin crust on top to sink as the cake cools. Remove the pan sides and transfer the cake to a serving platter. The torte can be kept at room temperature, covered, for up to 3 days.
  
  Teff is the tiny seed of lovegrass (eragrostis) which grows in Ethiopia. It is whole-grain and gluten-free.

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  Queen of the Nile - Teff Flour Cupcakes with Brain Spice Option
  

  • 3 oz 87% chocolate
  • 1/4 C almond flour
  • 1/4 C teff flour
  • 1/2 C sugar
  • pinch salt
  • 5 T softened butter
  • 1/4 tsp finely ground black or white pepper (optional)
  • 1/2 tsp ground cinnamon e.g., Penzey's Vietnamese (optional)
  • 1 tsp ground turmeric (optional)
  • 2 cold eggs
  Soften the butter; do not melt. Heat oven to 375F with rack in the lower third of the oven. Put 6 paper cupcake liners into a 6-bay muffin tin. Bring a skillet half-full of water to a simmer. Put the broken up dark chocolate into a steel bowl and place in the water bath. Heat until chocolate pieces are almost completely melted. Remove bowl from heat. Stir and cool the chocolate to luke warm. If you use 70% chocolate, reduce your sugar to 1/4 Cup. Mix in the butter, almond flour, teff flour, sugar, salt. If you want to make the brain spice version, add in the pepper, cinnamon, and turmeric. Beat on medium until smooth; batter will begin to lighten in color. Mix in the eggs then beat on medium until the batter is light in color and fluffy like frosting. Scrape into 6 cupcake liners. Bake for 20 minutes until a wooden toothpick comes out with a few moist bits clinging. Remove from pan to cool.
  
  Brain spice? On a blizzardly January Saturday, I read an article in the New York Times about brain food. It mentioned spices for brain health, listing turmeric (with pepper to optimize its action), cinnamon, rosemary, sage, and saffron. I figured I could put the turmeric, cinnamon and pepper into the same recipe. This cake became my target. I made it with hand-ground black pepper and it was a bit chewy! Finely ground is smoother. The chocolate-spice taste is reminiscent of Mexican hot chocolate or Mexican chocolate cakes.

  5-Minute Chocolate Mug Cake
  

  • 4 T flour
  • 4 T sugar
  • 2 T cocoa
  • 1 egg
  • 3 T milk
  • 3 T oil
  • dash vanilla
  • 3 T chocolate chips (optional)
  Mix dry ingredients in a large mug. Mix in the egg thoroughly. Mix in the milk and oil. Mix in the vanilla extract and chocolate chips. Microwave for 3 minutes on high (1000W). The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little. Eat from the mug or tip out onto a plate.
  (I love the exclamation mark while the writer tells me not to feel alarm.)
  The original clipping commented, "A South African favourite........This is the most dangerous cake recipe in the world because now we are all only 5 minutes away from chocolate cake at any time of the day or night."

  Coffee Mug Molten Chocolate Cake for Two
  

  • 4 T unsalted butter
  • 1 ounce bittersweet chocolate, chopped, plus 1 ounce broken into 4 equal pieces
  • 1/4 C (1.75 ounces) sugar
  • 2 large eggs
  • 2 T unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 C (1.25 ounces) all-purpose flour
  • 1/2 tsp baking powder
  
  Total Time: 20 minutes
  Instructions.
  1. Microwave butter and chopped chocolate in large bowl, stirring often, until melted, about 1 minute. Whisk sugar, eggs, cocoa, vanilla, and salt into chocolate mixture until smooth. In separate bowl, combine flour and baking powder. Whisk flour mixture into chocolate mixture until combined. Divide batter evenly between 2 (11-ounce) coffee mugs.
  2. Place mugs on opposite sides of microwave turntable. Microwave at 50 percent power for 45 seconds. Stir batter and microwave at 50 percent power for 45 seconds (batter will rise to just below rim of mug). Press 2 chocolate pieces into center of each cake until chocolate is flush with top of cake. Microwave at 50 percent power for 35 seconds (cake should be slightly wet around edges of mug and somewhat drier toward center). Let cakes rest for 2 minutes. Serve.
  Why this recipe works. These individual chocolate cakes are cooked in coffee mugs in the microwave for a nearly instant dessert. To keep our cakes from overflowing, we had to supplement bittersweet chocolate with cocoa powder; cocoa powder has less fat, which produces less steam, thus less chance of an overflow. Microwaving the cakes on 50 percent power was the key to cooking them gently, helping create a light, tender crumb and stirring the batter halfway through ensured even cooking. Finally, a few chunks of bittersweet chocolate added to each cake created a gooey, molten center.
  We developed this recipe in a full-size, 1200-watt microwave. If you're using a compact microwave with 800 watts or fewer, increase the cooking time to 90 seconds for each interval. For either size microwave, reset to 50 percent power at each stage of cooking. Use a mug that holds at least 11 ounces, or the batter will overflow. The bittersweet chocolate is added at two points.
  Source: https://www.npr.org/2021/02/12/966432283/2-recipes-for-2-you-and-your-valentine

  Cork Donkey's Gudge or Dublin Gur Cake

  • 500 grams of leftover cake and breads and panettone apple tart and tea cakes +
  • 450 ml Strong Barry's Tea
  • 2 C Dark Brown Sugar - mix into smush
  • 3 tsp mixed pie spice +
  • 50 grams Ground Almonds
  • 150 grams plain flour +
  • zest of 1 orange +
  • 2 tsp baking powder
  • 1 egg
  • 200 grams Raisins +
  • 200 grams Sultanas
  • 2 Short-crust pastries
  • Glacee icing to finish
  
  Mix leftover cake/bread with cold tea until quite smushy.
  Add half the flour mixture & the egg & the almond-spice to the mix. Combine. Add the remaining flour. Mix. Then add raisins and sultanas.
  Combine to get a stiff batter. She prefers it a bit stiffer!
  Line a 9-inch square pan with parchment. Obtain 2 short-crust pastries, rolled and trimmed to the size of the pan; the top piece can be trimmed to pan size + 3mm.
  Put bottom pastry in lined pan. Do not prick. Prick the 2nd sheet of pastry well.
  Add batter to pan. Spread evenly. Bang a few times on the counter to even out. Put top pastry crust on & press down.
  Preheat oven to 180C / and bake for 1 hour. Remove, wait 5 minutes, then invert it to get the cake flat.
  250 grams of glacee icing watered down a bit; smear it about on top. Optional happy sprinkles on top!
  From https://www.youtube.com/watch?v=V1GvQ0Xo5ho She's a Corkonian through and through. I'll make what she's making!!!

  Tres Leches (3-Milk Cake)
  for the Peruvian Wine Dinner at France House on Feb 24 2018
  

  • 1/2 C soft butter
  • 1 C sugar
  • 3 large eggs
  • 1/2 C milk
  • 2 tsp gluten-free vanilla, divided
  • 1 3/4 C King Arthur gluten-free baking mix
  • 2 C whole milk
  • 1 14-oz can sweetened condensed milk
  • 1 12-oz can evaporated milk
  • 1.5 C heavy whipping cream
  • 1/2 C sugar
  
  Preheat oven to 350F. Lightly grease 8-inch square or 9-inch round pan.
  Beat the butter and sugar until thoroughly combined and light in color.
  Add eggs one at a time, mixing until just incorporated.
  Combine milk and vanilla. Stir one-third of baking mix into butter/sugar mixture; stir in half the milk; stir in another third of baking mix; stir in remaining milk; stir in remaining mix.
  Spread batter in greased pan.
  Bake at 350 until cake tester in center comes out clean, and the middle springs back when lightly pressed -- about 30-35 mins (20-22 for cupcakes).
  While cake is still hot, poke holes all over the top with a fork. Let cool.
  Mix whole milk, condensed milk, and evaporated milk together, then pour over cooled cake. Whip the whipping cream with remaining 1/2 C sugar and 1 tsp vanilla; spread over cake. Refrigerate. Serve cold.

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  Buttery Yellow Cake Cupcakes/Muffins

  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter (1 stick, softened, do not melt)
  • 1 egg at room temperature
  • 1 egg yolk at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup half-and-half at room temperature
  • 1/4 cup vanilla or plain yogurt at room temperature
  • 1 cup white whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup toffee bits (optional)
  This recipe is adapted from a cake recipe. They came out muffin-like. Preheat oven to 325-350 F. Set out 12 cupcake papers in a muffin tray.
  In a large bowl cream together sugar and softened butter until smooth and fluffy. Mix in egg and yolk, one at a time, mixing after each. Mix in vanilla extract. Mix in the room-temperature yogurt and cream.
  In a medium-size bowl, sift together flour baking powder, baking soda, and salt.
  Add the dry ingredients into the wet ingredients. Mix until batter is fluffy (e.g., 2 mins on medium or 300 strokes), scraping down the sides of the bowl (batter will be thick).
  Fold in toffee bits.
  Spoon batter evenly into prepared cups.
  Bake for 20 minutes at 350 F or 25-30 at 325 F, until golden around the edges and moist crumbs cling to a toothpick inserted into the center. Place on a cooling rack until pans can be touched and then carefully remove cakes from pans and allow to cool completely. Frost if you are dealing with a terminal sweet tooth.

  Garden Harvest Cake

  • 1 C white whole wheat flour
  • 1/2 C sugar
  • 2 tsp ground cinnamon
  • 1/4 tsp grated nutmeg
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 C canola oil
  • 1/4 C buttermilk
  • 2 large eggs
  • 1/2 C grated apple
  • 1/2 C grated carrot
  • 1/2 C shredded zucchini (or more apple)
  • 1/4 C chopped walnuts, toasted
  • Cooking spray
  Heat oven to 350° F. Coat an 8 x 4" loaf pan with cooking spray.
  In a bowl, whisk the flour, sugar, cinnamon, nutmeg, baking soda, and salt.
  In another bowl, whisk the canola oil, buttermilk, and eggs. Stir into the dry ingredients.
  Stir in the apples, carrot, zucchini, and walnuts just until combined. Spoon batter into pan.
  Bake until a wooden pick inserted in the center comes out clean, 45 - 50 minutes. Cool 10 minutes in pan on wire rack; remove cake from pan. Cool completely on wire rack before slicing.
  1 small-medium apple or 1 medium carrot yields ~1/2 cup grated.
  Modified from Cooking Light, Apr 2009 – Linda Lyon

  Whole-Grain Vegan Cranberry-Nut Muffins

  • 1 1/2 cup white whole wheat flour
  • 1/2 cup teff flour (or more white whole wheat flour)
  • 3/4 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 cup brown sugar
  • 3/4 cup dried cranberries
  • 1/2 cup chopped walnuts or pecans
  • 1/4 cup canola oil
  • 1/4 cup pureed applesauce
  • 1 1/2 cups tomato juice, blended vegetable juice (e.g., V8), or carrot juice
  Heat the oven to 400° F.
  Oil the wells of a muffin pan.
  In a small bowl, sift together the flour, salt, baking powder, baking soda, cinnamon, and sugar. Stir in the cranberries and nuts.
  In a medium bowl, whisk together the oil, applesauce, and juice.
  Add the wet ingredients into the dry ingredients. Stir just until everything is moistened; do not over mix. Spoon about a scant ½ cup batter into each muffin cup.
  Bake the muffins until they have domed nicely and are lightly browned around the edges, 16 - 20 minutes. Remove the muffins from the oven and transfer to a rack to cool.
  Yield: 12 muffins.
  Modified from KingArthurFlour.com - Linda Lyon

  Best Chocolate Chip Cookies (Heidi's)

  • 1 1/2 cups (3 sticks) butter. I use salted but any works.
  • 2 1/2 cups packed brown sugar
  • 2 eggs
  • 2 Tablespoons pure vanilla extract
  • 2 tsp Salt
  • 3 1/2 cups King Arthur Unbleached flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 generous cup finely ground pecans
  • 1 10-ounce bag Ghirardelli’s bittersweet chocolate chips
  Cream butter and sugar. Beat in eggs and vanilla. Beat in dry ingredients. Stir in pecans and chips. This makes a large amount so I form it into tubes on wax paper and roll it up and store it in the refrigerator. This makes slice and bake (with difficulty due to chocolate chips) but gives you always fresh cookies.
  Bake large cookies at 350 degrees for 8-12 minutes, or until done to your taste.

  Almond Biscotti with Orange Peel and Chocolate Chips

  • 1 C whole raw almonds
  • 2 C + 1 Tbl King Arthur white whole wheat flour
  • 1 C packed brown sugar (dark or light)
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 C (half a stick) butter, cut into half-inch bits
  • 3 large eggs
  • 1 Tbl canola oil
  • 1 tsp vanilla extract
  • 3/4 C candied orange peel bits
  • 3/4 C chocolate chips
  Preheat oven to 300F for the raw, whole almonds. Line baking sheet with parchment paper. Spread almonds out on the sheet and toast for 15 minutes, stirring them twice during that time.
  Remove toasted whole almonds; turn oven up to 350F. Chop almonds coarsely in food processor or with knife. Set aside. Dust any crumbs off the parchment.
  In a large mixing bowl, whisk together flour, brown sugar, baking powder, cinnamon, and salt. Break up any sugar clumps.
  Using a pastry cutter or 2 knives, cut in the butter until mixture is crumbly. Gently toss in the chopped almonds, chocolate chips, and orange peel bits.
  In a medium bowl, whisk together the eggs, oil, and vanilla. Pour egg-oil mixture into the flour mixture, and mix gently with rubber spatula or large wooden spoon until dry ingredients are just barely moistened. (Mine was not at all together at this point.)
  Turn this dough out onto a lightly floured surface. With floured hands, knead until the dough is soft and slightly sticky, about 8-10 times. If it's "uncontrollably sticky" (mine was) knead in 1-2 Tablespoons flour.
  With floured hands, divide dough in two and place each half onto a baking sheet covered in parchment paper. (I re-used my almond sheet & pan.) Pat and shape each half until 8-9 inches long and 1/2 inch thick. (Measure the length.)
  Bake 25-26 minutes or until top and sides of biscotti slabs are lightly browned. Remove pan from oven (leave oven on) Allow slabs to cool for 10 minutes.
  Cut each slab into half-inch wide slices (original recipe says one-inch slices; many recipes say 3/4-inch tall slab and half-inch to three-quarter-inch slices). Lay slices down on their longest side.
  Bake 9 minutes. Turn each biscotto over. Bake 9 more minutes. I let mine go 1-2 minutes longer (got distracted).
  Remove from oven and allow to cool 5 minutes on the baking sheet(s). Then transfer off the baking sheet and cool completely. As the biscotti cools, it becomes crunchy.
  Store airthight for up to 2 weeks or frozen up to 3 months.

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  Stained Glass Cookies

  • 2.5 C flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 C butter, softened
  • 1/2 C brown sugar, packed
  • 2 tsp vanilla
  • 1/3 C light corn syrup
  • ~1 lb hard candies, sorted by color
  
  Crush each color of candy separately.
  Beat together brown sugar, vanilla, and butter until light and fluffy. Drizzle in corn syrup beating constantly.
  Mix dry ingredients together, then blend into the butter-sugar mixture 1/2 cup at a time. Form dough into a ball; set aside 15 minutes.
  Preheat oven 350 F. Line 3 cookie trays with tin foil. Roll out dough 1/4 inch thick. Cut cookies and holes. Fill holes with crushed candies just to level of dough. Bake 7-10 minutes until candies melt.
  Cool 20 minutes before peeling off the foil.
  WARNINGS! (1) Dough should be stiff. Nice, soft dough will expand and obliterate your windows. (2) DO NOT OVERCOOK or candies will boil and bubble out of their well. (3) Peeling warm cookies will tear the candy glass out of their frames.

  Lemon Cookies (Heidi)

  • 1 cup butter
  • 3/4 cup sugar
  • 2 egg yolks
  • 1/4 tsp salt
  • 1 tsp vanilla
  • Peel of 1 lemon, grated to make about 2 or more tsp of zest
  • 1 Tbls lemon juice
  • 2 1/4 cups flour
  You can use the Cuisinart. Cream sugar and butter. Beat in yolks, salt, vanilla, lemon zest, and juice. Beat in flour. On a large piece of plastic wrap or wax paper, gently form dough into long tube with the diameter you want for the cookies. Wrap up and chill for at least 2 hours. Preheat oven to 350F. Slice number and width of cookies desired, place on greased cookie sheet. Put remaining dough, wrapped, back in refrigerator. Bake 8-12 minutes or until the edges are slightly browned, or longer for crispy cookies. Cool about 30 seconds before removing from sheet. Enjoy.

  Spiced Rye Ginger Cookies
  These treasures came from Linda Lyon who adapted the recipe from King Arthur Baking.

  •   Dry ingredients:
  • 1-1/2 C pumpernickel flour
  • 1/2 C teff flour (or use all pumpernickel flour)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 Tbsp ginger, ground
  • 1 tsp black pepper, ground
  • 2 tsp cinnamon, ground
  • 1/2 tsp cardamom or nutmeg, ground
  • 1/8 tsp cloves, ground
  •   Wet ingredients:
  • scant 3/4 C sugar
  • 1/2 C canola oil
  • 1 large egg
  • 1/4 C molasses
  •   Options:
  • 1/3 C coarse sugar for coating
  • 1/2 C crystallized ginger (optional in the dough - or maybe try pulsing into the sugar coating)
  • 1 Tbsp grated orange zest (optional in the dough or the sugar coating)
  • 2 tsp ground ginger (optional in the sugar coating)
  In a medium bowl, whisk together the flour, baking soda, salt, and spices. Set aside.
  In a large bowl, mix sugar and oil. Add the egg. Mix until smooth. Mix in the molasses.
  Stir the dry ingredients into the wet ingredients until well combined. Chill the dough so it will be easier to work with.
  Heat oven to 325° F. Lightly grease (or line with parchment) two baking sheets. Using a tablespoon to measure dough, roll into 1-inch balls. Optionally, roll the dough balls in the coarse sugar to coat. Place the balls 2 inches apart on the baking sheets.
  Bake the cookies until they're puffed and their edges are set, 12 - 15 minutes. (If using a 1.5-inch cookie scoop, then bake for closer to 15 minutes.) Remove the cookies from the oven. Cool completely right on the pan. Store cookies, well wrapped, at room temperature for several days; freeze for longer storage.

  Sally's Coconut Macaroons

  • 2 large eggs, well beaten, or 4 egg whites (1/2 cup) - See NOTE.
  • 2/3 C sugar (if adding candied ginger and/or chocolate chunks, reduce the sugar to 1/2 C)
  • 1/8 tsp salt
  • 1 tsp almond or vanilla extract
  • 3 C unsweetened shredded coconut
  • 1/2 - 1 C optional mix-ins such as chocolate chips, dried cranberries or currants, minced candied ginger, or coarsely chopped nuts (e.g., almonds, pine nuts, hazelnuts, pistachios). Decrease the amount of coconut by the amount of mix-ins.
  
  Heat the oven to 350 F. Cover 2 large sheet pans with parchment paper. In a medium bowl, whisk together the eggs, sugar, salt, and extract. Use a large rubber spatula to blend in the coconut. Stir in any mix-ins you are using. This mixture will not look like regular cookie batter. Rather it will be well-moistened clumps of coconut. Let the mixture sit for about 5 minutes. Stir any egg that sinks to the bottom of the bowl back into the batter; do this a few times while forming the cookies.
  Use a butter knife to pack batter into a tablespoon, and then slip the batter onto the pan. Bake until the macaroons are just barely golden brown with crisp edges, 15 - 18 minutes, rotating the pans after 10 minutes. Transfer the macaroons to a rack to cool.
  NOTE: The batter should be just wet enough to be able to press the ingredients together. If there is too much egg, it will seep out and make ugly, undercooked macaroons.
  The macaroons taste much better after they have cooled. These macaroons freeze well.
  Makes 25 - 30 macaroons. Adapted from The Splendid Table's How to Eat Supper by Lynne Rossetto Kasper and Sally Swift.

  Gluten-Free Pecan Sandies (Vegan)

  • 1 C raw pecan pieces
  • 1-1/4 C fine almond flour
  • 1/4 tsp salt
  • 1/3 C maple syrup
  • 1 tsp vanilla extract
  Preheat oven to 350 F. Line baking sheet with parchment.
  Toast pecans over medium-low heat for 4 to 5 minutes stirring frequently. Do not burn.
  Cool pecans. Then process 10-15 times until finely chopped. Add almond flour to food processor and pulse to combine.
  Pour nuts into mixing bowl. Add maple syrup and vanilla. Stir for form a moist dough.
  Scoop about 1.5 Tablespoons of dough per cookie onto cookie sheet, 2-3 inches apart. Flatten with a glass or ramekin to 1/3 inch and 2.5-inch diameter (a piece of parchment prevents sticking). Makes 13 cookies.
  Option: Press pecan half into each cookie.
  Bake 10-13 minutes until edges and bottoms are golden. Straight from the oven the cookies will be soft but will firm up as they cool. Let the cookies cool on the baking sheet.
  Estimated Nutrition (per cookie): Calories 145kcal, Carbohydrates 8g, Protein 3g, Fat 12g, Cholesterol 0mg, Fiber 2g, Sugar 6g.

  Havreflarn: Swedish Oatmeal Cookies

  • 5 T brown butter
  • 1-1/4 C rolled oats pulsed briefly (or quick oats)
  • 1 T gluten-free flour (King Arthur Measure For Measure)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 large egg
  • 1/2 C sugar
  • 1/2 tsp vanilla extract
  1. Preheat oven to 350 F. Line two rimmed baking sheets with parchment.
  2. Brown Butter: Put butter in medium skillet, heat over medium-low heat, swirling pan frequently. Once butter melts, continue cooking and swirling until butter emits a nutty aroma and is brown in color. Stay with the pan this entire time! Brown butter can go from perfect to burnt in a heartbeat.
  3. Immediately transfer brown butter to a bowl to cool.
  4. Whisk oats, flour, baking powder, and salt together in another bowl.
  5. Combine egg, sugar and vanilla in a large bowl and whisk until sugar is dissoved and mixture is frothy. Add brown butter and whisk until everything has just come together. Add dry mixture and stir to combine. Let the dough rest at room temperature for 10 minutes prior to making the cookies.
  6. Drop heaping teaspoonfuls of batter onto prepared cookie sheet, leaving at least 2 inches between each cookie (they will spread considerably). Bake 10-12 minutes, or until the cookies are set and the edges are golden brown. Cool for a few minutes on the baking sheet and then transfer to a wire rack to cool completely.
  Storing Swedish Oatmeal Cookies: These cookies keep well at room temperature for 2-3 days. They will become a little softer/chewier as time goes by so for maximum crispness, enjoy as soon as possible. For longer storage, freeze for up to 3 months in a tightly sealed, freezer-safe container.
  Chocolate variation: Drizzle the cookies with melted chocolate before enjoying if you like! Microwave 1 cup of semi-sweet chocolate chips at 50% power for one minute at a time, stirring between each interval. In my microwave, it took about three minutes to melt one cup of chocolate. Place the warm melted chocolate in a quart-sized ziploc freezer bag and snip a tiny hole in the corner. This creates a makeshift pastry bag that produces a nice, even zig zag drizzle every time.
  Nutrition. Calories: 100kcal, Carbohydrates: 11g, Protein: 1g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 14mg, Sodium: 46mg, Potassium: 60mg, Fiber: 1g, Sugar: 7g, Vitamin A: 87IU, Calcium: 18mg, Iron: 1mg.

  Apricot Kolacki (Kolaczki)

  • Pastry:
  • 8 oz cream cheese
  • 1 C (8 oz) unsalted butter softened
  • 2 1/4 C all purpose flour
  • 1/2 teaspoon kosher salt (optional)
  • Filling:
  • 1 C apricot jam (or prune, plum, poppy seed, or almond filling)
  • Options:
  • Granulated sugar (optional for sprinkling)
  • Powdered sugar (optional for dusting)
  • 1/2 C granulated sugar for rolling
  Beat the cream cheese and butter together with a stand mixer or a hand mixer until completely incorporated and creamy (3-5 minutes). Slowly add in flour and salt. Mix well. Wrap and place in the fridge for 1 hour.
  Place a quarter of the dough on a dough board and roll out to a thin layer, 1/16 to 1/8 inch thick. Cut into 1.5-inch squares. Place jam in the center and pinch together opposite sides. Rub a little water on the place where you pinched together in order to keep them together when baking.
  Preheat oven to 350 degrees F. Place the cookies on a baking sheet lined with parchment paper. Bake for 13 minutes. Remove to cooling rack. Optionally dust with powdered sugar.
  

  Soft and Chewy Molasses Cookies

  • 2 cups (250 g) all-purpose flour [or white whole wheat]
  • 2 tsp. baking soda
  • 1 1/2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 3/4 tsp. ground cardamom
  • [3/4 tsp ground cloves]
  • 1/2 tsp. Diamond Crystal or 1/4 tsp. Morton kosher salt
  • 1 large egg
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/3 cup (67 g) granulated sugar
  • 1/3 cup (5 Tbsp plus 1 tsp) mild-flavored (light) or robust-flavored (dark) molasses
  • 1/4 cup (packed; 53 g) dark brown sugar
  • Coarse or raw sugar (for rolling)
  Step 1. Place racks in lower and upper thirds of oven; preheat oven to 375°F. Line 2 large, rimmed baking sheets with parchment paper.
  Step 2. Whisk 2 cups (250 g) flour, 2 tsp. baking soda, 1-1/2 tsp. ground cinnamon, 1 tsp. ground ginger, 3/4 tsp. ground cardamom, and 1/2 tsp. Diamond Crystal or 1/4 tsp. kosher salt in a small bowl.
  Step 3. Whisk 1 large egg, 1/2 cup (1 stick) unsalted butter, melted, 1/3 cup granulated sugar, 1/3 cup mild-flavored (light) or robust-flavored (dark) molasses, and 1/4 cup (packed) dark brown sugar in a medium bowl. Mix dry ingredients into wet ingredients just to combine.
  Step 4. Place coarse sanding or raw sugar in a shallow bowl. Scoop out dough with a small cookie scoop or tablespoon and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on prepared baking sheets, spacing 2" apart. If making larger cookies, flatten each one slightly. Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until cookies are puffed, crackling, and just set around edges (overbaked cookies will not be chewy), 8–10 minutes. Transfer to wire racks and let cool.
  Do ahead: Cookie dough can be made and rolled into balls 2 weeks ahead. Freeze on a baking sheet; transfer to resealable plastic bags. Let sit at room temperature 30 minutes before rolling in sugar. Cookies can be baked 1 week ahead; store in an airtight container at room temperature.

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  CHOCOLATE SHORTBREAD ROUNDS WITH HAZELNUTS (Julie)

  • 12 oz Bittersweet Chocolate finely chopped (divided)
  • 1-3/4 cups Organic Unbleached White All-Purpose Flour
  • 1/2 cup Unsweetened Cocoa Powder
  • 3/4 tsp Baking Powder
  • 3/4 tsp Kosher Salt
  • 1 cup unsalted butter
  • 3/4 cup Granulated Sugar
  • 1 tsp Vanilla Extract
  • 1/2 cup chopped Hazelnuts
  • Flake Sea Salt
  •Sift together the flour, cocoa powder, baking powder and salt. Set aside.
  •Cream together the butter and sugar in a stand mixer, using a paddle attachment, until light and fluffy. Slowly add in the flour mixture, until just combined.
  •Add vanilla and half of the chopped chocolate and beat until mixed.
  •Lightly flour your working surface and divide the dough in half. Roll each half of dough into a log, about 1” in diameter. Wrap in saran wrap and refrigerate for at least 1 hour, until firm.
  •Preheat oven to 300 degrees Fahrenheit.
  •Slice the cookie logs into ¼-inch thick rounds and place on cookie sheets. Bake for 15-20 minutes. The cookies will still be slightly soft to the touch.
  •Let sit for 5 minutes, then transfer to wire racks to cool completely.
  •Line a baking sheet with parchment or wax paper.
  •Microwave the remaining chopped chocolate in 30 second intervals until smooth. Dip each cookie in chocolate, then place on parchment paper. Before the chocolate hardens, sprinkle each cookie with chopped hazelnuts and a sprinkling of sea salt.

  Festive Baklava
  

  • Phyllo dough 1 pack The pack should be 1 pound
  • Ground cinnamon 2 tablespoons
  • Chopped walnuts 2 cups
  • Chopped pecans 2 cups
  • Honey 2 cups
  • Butter 1 and a half cups Melted in the microwave
  • Vanilla essence 1 teaspoon
  • Grated lemon zest 1 teaspoon
  
  Instructions
  In a bowl, mix the walnuts, pecans, and cinnamon. Set it aside and prepare the baking dish by applying butter to it.
  Start by placing two Phyllo sheets on the bottom of the pan and brush the butter. You can apply as much butter as you want to enhance the flavors.
  Sprinkle 2 tbsp nut mixture and repeat the same process for all the layers.
  Apply some butter on the top to get crispy and flake the top of the pastry.
  With the help of a sharp knife, cut the baklava into a diamond shape.
  Bake it at 250 degrees for 45-47 minutes until the top is golden and crispy.
  While baking, take a saucepan and add honey, vanilla, and lemon zest.
  Once the Baklava is ready, pour the syrup on top and let it cool for 10 minutes on the counter.
  You can add more nuts on the top if you like. Also, you can serve it hot in the oven or let it cool in the fridge.

  Welsh Cakes
  

  • 225g / 8 oz whole wheat or white flour
  • 100g / 4 oz butter
  • 1/2 tsp baking powder
  • 1/4 tsp mixed spice (allspice, cloves, cinnamon, nutmeg)
  • 75g / 3 oz caster sugar (super-fine sugar not regular granulated and not powdered)
  • 50g / 2 to 4 oz currants
  • 1 egg (small or medium)
  • A pinch salt
  • A little milk to bind if needed
  
  Mix together dry ingredients: flour, salt, baking powder, mixed spice). Rub in butter until all flour is incorporated. Stir in sugar and currants. Beat egg a bit then mix in to form a dough. Use milk if too dry. Add flour if too wet. Roll into a cylinder about 1.5 to 2 inches diameter. Wrap snugly in wax paper. Refrigerate until needed.
  Traditionally, thin slices of Welsh Cakes are cooked on a greased bakestone or griddle over medium heat until golden. Heat should not be too high. Alternatively, bake on a cookie sheet at 350F, 12-15 minutes. Better 2nd or 3rd day. Serve hot or cold.

  Sorbet: Rosemary-Lime, with Mandarin or Coconut-Pineapple

  • 8 oz mandarin oranges drained OR pineapple-coconut juice
  • 1-2 Tblsp fresh rosemary
  • 1-2 Tblsp sugar
  • 1-2 Tblsp lime juice
  • 1/3 C water
  • Lychee liqueur
  Bring the water + sugar + rosemary to a boil. Turn off heat. Let sit 20 minutes. Remove rosemary.
  Blend mandarin oranges with the rosemary water & lime juice until smooth. (Or, mix the pineapple-coconut juice with the rosemary water & lime juice).
  Pour fruit mix into a shallow pan, such as a 9x13 brownie pan. Place in freezer, level. Allow to freeze 20-30 minutes. Mix well. If soft, freeze another 20 minutes. Serve with an ounce of lychee liqueur poured over 1/8 to 1/4 C of sorbet.
  

  Basic Cheesecake

  
  Crust
  • 7-9 graham cracker sheets
  • 2-3 T butter
  • 1/4 C sugar
  Crush well, mix, spread in 9-inch spring form pan or 3 5-inch springforms.

  Cheesecake
  

  • 2 lbs cream cheese
  • 3/4 C sugar
  • 2 large eggs, lightly beaten
  • 1 C sour cream
  • 1 tsp vanilla extract
  • 2 T corn starch
  
  1. Preheat oven to 400F
  2. Beat together cream cheese and sugar until smooth and light. The more you beat it, the lighter the cake becomes.
  3. Beat together the eggs, vanilla, and cornstarch, then beat into cheese mixture.
  4. Stir in the sour cream until mixture is blended.
  5. Pour into prepared crust. Bake 45 minutes. Allow cake to cool in the oven for 3 hours, then either serve or chill.

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  Yogurt Cheesecake

  
  Crust
  • 1 C graham cracker crumbs [7-9 sheets]
  • 2 T butter
  • 1/4 C sugar
  Crush, mix, spread in 9-inch spring form pan (or 3 5-inch springforms).

  Yogurt Cheesecake
  

  • 1 lb neufchatel or cream cheese
  • 3 6-oz containers Greek yogurt (seedless! 0% or 2% okay)
  • 3/4 C sugar
  • 2 large eggs, lightly beaten
  • 1 tsp vanilla extract
  • 2 T corn starch
  • 1/4 C mini semi-sweet chocolate chips [OPTIONAL; this is too little]
  
  1. Preheat oven to 400F. Mix crust ingredients and spread out in the springform pan.
  2. Beat together neufchatel / cream cheese and sugar until smooth and light. The more you beat it, the lighter the cake becomes.
  3. Beat together the eggs, vanilla, and cornstarch. Fold them into the cream cheese. Fold in the Greek yogurt until well blended.
  4. Pour into prepared crust. Bake 45 minutes. Allow cake to cool in the oven for 3 hours (cool minis on counter on wire racks), then serve or refrigerate.

  Mini Cheesecake

  
  Crust
  • 1/2-3/4 C graham cracker crumbs [4-6 sheets, 60 cal/sheet]
  • 2 T butter [200 cal]
  • 1/8 C sugar [100 cal]
  Crush, mix, spread in two 6-inch spring form pans.

  Mini Yogurt Cheesecake

  • 0.5 lb (8 oz) neufchatel [600 cal] or cream cheese [800 cal]
  • 6 oz (1 container) Greek yogurt - peach or pineapple, e.g. (seedless! 0% or 2% okay)
  • 1/4 to 1/2 C sugar [200-400 cal]
  • 1 large egg, lightly beaten [80 cal]
  • 1 tsp vanilla extract
  • 1 T corn starch [30 cal]
  • 1/4 C mini semi-sweet chocolate chips [optional; 200 cal]
  • 1 small 5-inch banana, sliced [optional; 65 cal]
  
  1. Let neufchatel / cream cheese come to room temperature. Preheat oven to 400F.
  2. Mix butter, sugar, and graham cracker crumbs. Divide into 2 6-inch springform pans. Layer banana slices & mini chocolate chips in one. If calories are a concern, reduce amounts. The crust recipe is flexible.
  3. Beat together neufchatel / cream cheese and sugar until smooth and light. The more you beat it, the lighter the cake becomes. Beat at least 10 mins starting from room-temperature neufchâtel. Be sure to beat the mixture until it is light & smooth.
  4. Beat together the egg, vanilla, and cornstarch in small bowl. Fold them into the cream cheese mixture until completely mixed. Fold in the Greek yogurt. If you use a yogurt with seeds, they will be crunchy even a little gritty in your final product. If making 3 mini cheesecakes, divide batter before adding yogurt. Variants: dark cherry yogurt (6 oz) + dark & white chocolate chips (~1/4-1/3 C total); grapefruit yogurt + the zest of 1 lime; any berry yogurt).
  4. Pour batter into prepared crusts. Bake @400F for 30-35 mins - test with very sharp knife. Knife should come out clean. Top should not be too brown. Cake should shake as a single unit (no sloppy middle). Cool on wire rack. Refrigerate if not eaten within 5 or 6 hours.

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  Flourless Chocolate Torte

  
  
  • 1 1/2 stick Stonyfield Organic unsalted butter (cut into small pieces, plus more for the pan)
  • 12 oz bittersweet chocolate (chopped)
  • 3 large eggs
  • 3/4 c Stonyfield Organic Low Fat Plain Yogurt
  • 1/2 t baking powder
  • 1/2 c sugar
  • 1 pinch kosher salt
  
  Preparation:
  Step 1: Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heat proof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
  Step 2: Add and beat the eggs, one at a time, into the yogurt. Beat with a mixer on medium-high speed until thick, 5 to 8 minutes. In a separate bowl mix the baking power, sugar and salt and slowly add to the yogurt/egg mixture until well incorporated.
  Step 3: Gently fold half of the chocolate into the egg mixture until just combined; then fold in the rest of the chocolate. Pour the batter into the prepared springform pan, placing a baking tray underneath (it may leak for the first few minutes). Bake the torte until the top is no longer shiny and barely moves and a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter.

  Fluffy Coconut Icing

  • 3 egg whites
  • 1 cup white granulated sugar
  • 1/2 tsp. cream of tartar
  • pinch salt
  • optional: 2 tsp. coconut extract, OR 1 Tbsp. Coconut Rum 1/3 cup sweetened shredded coconut
  To Make the Fluffy Coconut Icing:
  Toast the coconut by placing it in a dry frying pan over medium-high heat. Stir continuously until most of the coconut is lightly browned. Immediately transfer to a bowl to cool.
  Have ready two pots that can serve as a double-boiler (or use a stainless-steel bowl set over a pot). In the top pot, combine egg whites, sugar, cream of tartar, and salt. Stir well and set aside.
  Add 1 inch water to the lower pot and bring to a gentle boil. Reduce heat to low (water should be steaming but not boiling). Now set the pot with the egg mixture tightly over it.
  Using an electric mixer, beat the mixture starting at low speed. Gradually increase speed over 5 minutes, ending at high speed.
  Add the flavoring (if using) when you switch to high speed.
  Beat until icing is stiff and easily holds its shape. Remove from heat.

  Flan
  from Doris Miller

  Sauce:
  • †1 C sugar
  • 1/4 C water
  Directions: Put sugar in a frying pan with curved edges over high heat. †Stir constantly until the sugar dissolves. †Once it is golden brown and bubbling, add water. †Let sizzling subside, stir until sugar is dissolved in water. †Pour into an 8x8x2 pan. †Tilt to coat bottom and sides. †Set aside.
  Custard:
  • 1 1/2 C sugar
  • 8 eggs
  • 1 t. vanilla
  • 1 t. salt
  • 1 qt. half & half, scalded
  Directions: Beat the eggs, add sugar, vanilla, salt and slowly stir in the scalded half and half till sugar is dissolved. †Pour into prepared pan. †Very important, place pan, (which may be very full) into another pan with hot water in it so that the flan is sitting in 1 inch of hot water. †Place in 350 degree oven. †Bake for an hour or until a knife inserted in the center of the flan come out clean. †(I made 1 and 1/2 times this recipe and used a 9x13 pan. †It had to bake for about 90 minutes.)

  Whole Wheat Brownies

  • 1 C (2 sticks) butter, softened
  • 2 C sugar
  • 3/4 C cocoa natural or Dutch process
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 tsp vanilla extract
  • 4 large eggs at room temperature
  • 1.5 C white whole wheat flour
  • 1.5 C mini semisweet chocolate bits
  Preheat oven to 350 F. Lightly grease 9" x 13" pan. Line with parchment.
  In medium saucepan, melt butter over low heat. Stir in sugar. Stir and heat until hot but not bubbling (about 110 F to 120 F, about 1 minute).
  Transfer butter-sugar mixture to large mixing bowl. Stir in cocoa powder, salt, baking powder, and vanilla. Add eggs, whisking batter until smooth.
  Using a spatula, stir in flour until just combined. Stir in chocolate chips. Spoon batter into pan and spread evenly.
  Bake brownies about 30 minutes until a toothpick or sharp knife poked into the center comes out with moist crumbs but no raw batter. Brownies should be set on the edges but still slightly soft in the center. Remove brownies from oven, cool completely on a rack.

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  Zucchini Brownies

  • 1/2 cup white whole wheat flour
  • 2/3 cup sugar
  • 2/3 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup semisweet or bittersweet chocolate chips
  • 1/2 cup chopped walnuts
  • 8 ounces zucchini (about one 8" fresh zucchini, trimmed, 1.5 C grated lightly tamped down - no need to squeeze out moisture or 1 C pureed)
  • 3 Tbsp butter, melted
  • 3 large eggs
  • 1 tsp espresso powder, optional (for enhanced chocolate flavor)
  
  Heat oven to 350° F. Lightly grease 8" or 9" square pan. (For 2x recipe, use 2 pans; do not use a 9 x 13" pan, as the sides will dry before the middle cooks through.)
  In a mixing bowl, combine the flour, sugar, cocoa powder, baking powder, and salt. Whisk to combine. Fold in the chocolate chips and walnuts.
  In the bowl of a food processor, puree the zucchini until it is smooth and not stringy. Add the butter, eggs, and espresso powder. Process until smooth.
  Fold the wet ingredients into the dry ingredients, just until well-combined. Pour the batter into the prepared pan. Bake the brownies until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it, 25 - 30 minutes. You should not see any sign of wet batter. Remove the brownies from the oven. Cool completely before cutting. Use a serrated knife to cut into servings.
  Yield: 16 brownies. Modified from King Arthur Flour, June 2015, by L A Lyon.

  Apple Cake Squares

  • 1 cup whole wheat pastry flour
  • 1/4 teaspoon salt
  • 3/4 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3 tablespoons sugar
  • 3 tablespoons softened butter (or oil)
  • 2 eggs
  • 2 cups apples, peeled, cored, finely shredded (Option: stir applesauce into the 2 C measure to fill air spaces)
  • 1/4 cup finely chopped dates
  • 1/4 cup confectioners’ [or crystalline] sugar (optional topping)
  • GARNISH (Optional)
  • 1/4 cup finely chopped walnuts
  • 1/4 cup maple syrup or cinnamon sugar
  
  1. Preheat oven to 350°F.
  2. Mix the flour, salt, nutmeg, baking soda, and cinnamon together in a medium bowl and stir thoroughly.
  3. Cream the sugar and butter together in a large bowl.
  4. Beat in the eggs and whisk until smooth. Stir in the shredded apples and dates until they are completely distributed throughout.
  5. Slowly stir in the dry ingredients and mix batter thoroughly.
  6. Spray the bottom and sides of a 9-inch square baking pan with nonstick cooking spray, or grease it with 1/4 teaspoon of butter and pour in the batter. Bake in the preheated oven for about 45-50 minutes.
  7. Put the confectioners’ sugar in a sifter and dust it over the cooled cake a few times until all the sugar is gone. If you want to garnish, mix the walnuts with the maple syrup and drizzle over individual serving plates. Makes 9 servings.
  From Linda Lyon based on https://www.drweil.com/diet-nutrition/recipes/apple-cake-squares/

  Black Bean Brownies from Chocolate-Covered Katie
  

  • 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
  • 2 tbsp cocoa powder (10g)
  • 1/2 cup quick oats (40g)
  • 1/4 tsp salt
  • 1/3 cup pure maple syrup or agave (or honey, but not for strict vegans) (75g)
  • pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
  • 1/4 cup coconut or vegetable oil (40g) (See nutrition link for substitution notes)
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking powder
  • 1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional: omit at your own risk!)
  • optional: more chips, for presentation
  Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies. If you make this recipe, don’t forget to leave a review! The trick with these: serve them first, and then reveal the secret ingredient. In all the times I’ve served bean desserts, not one single person who didn’t know beforehand has ever guessed!
  Read more at http://chocolatecoveredkatie.com/2012/09/06/no-flour-black-bean-brownies

  Irene's Rotten Banana Bread

  Preheat oven to 350 F.
  
  Mix:
  1 C mashed very ripe bananas
  2 eggs
  1 1/2 C sugar
  1/2 C applesauce
  1 t baking soda
  1 t vanilla
  1/2 C milk (skim, of course!)
  1 T lemon juice
  
  Then fold in:
  1 3/4 C flour.
  
  Spray a 9x5 loaf pan with olive or canola oil, add a handful of flour and shake it around to coat. Bake about 75-90 minutes. If you use 6 oz custard dishes, reduce baking time to about 35 minutes.

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  Biscuits

  Preheat oven to 475 F.
  Mix:
  2 C flour
  1/2 t salt
  3 t baking powder
  
  Add:
  2/3 C milk
  1/3 C canola oil
  
  Mix with a fork until the dough comes away from the sides of the bowl. Drop by spoonfuls onto ungreased cookie tray. Bake 10-12 min. Great for strawberry shortcake, instead of Jiffy or Bisquick.

  Cranberry Pecan Quick Bread Recipe

  • 1-3/4 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 3/4 cup sugar
  • 1/4 cup quick-cooking oats
  • 1/4 cup ground almonds (I subbed minced pecans)
  • 2 tablespoons ground flaxseed (I skipped this)
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1-1/4 cups orange juice
  • 1/4 cup butter, melted
  • 1/4 cup unsweetened applesauce
  • 1 cup dried cranberries
  • 1/4 cup chopped pecans
  (1.) In a large bowl, combine the first 9 ingredients (flour through baking soda). In a small bowl, whisk the eggs, orange juice, butter and applesauce. Stir into dry ingredients just until moistened. Fold in cranberries and pecans. (2.) Transfer to two greased 8x4-inch loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves. March 18, 2018: I made a half recipe in 2 mini-pans.

  Heidi's Buttery Croissants

  • 1 (1/4 ounce) package yeast (2 1/4 teaspoon)
  • 1/4 cup warm water
  • 2 egg yolks
  • 1 cup milk, lukewarm
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 3 1/3 cups flour, about
  • 1 cup real butter
  • 1 egg white (beaten until frothy)
  Proof the yeast in the warm water and set aside.
  Beat egg yolks,stir in warm milk, sugar, salt, yeast mixture, and 2/3 cup of the flour.
  Beat until smooth and set aside.
  Cut butter into remaining flour until particles are the size of LARGE PEAS/chick peas.
  Pour in yeast mixture.
  Mix lightly with a spatula just until flour is moistened.
  Form flat rectangle. Wrap & bag and chill at least 2 hours or up to 3 days.
  IT MUST BE COLD WHEN ROLLING OUT. If it gets too warm and the butter starts to melt, fold into thirds and refrigerate for 30 minutes.
  Roll, 18x14. Fold into thirds like a letter. 3/4 inch thick. Wrap & bag. Chill overnight. Roll to 18x14. Spread with soft unsalted butter. Fold into thirds. Chill a long time, 3 hours to days.
  Divide into thirds. Make round.
  Roll each into 16-inch diameter circle and cut into 6 to 12 pie-shaped wedges.
  Roll wedges starting at the wide end.
  Place point side down on a greased baking sheet.
  Cover with towel and let rise at room temperature until doubled.
  Brush each with beaten egg white.
  Bake in a 375 F oven for about 20 minutes.
  Serve warm or re-heat in low oven -- do not microwave.
  Makes 36 small, but you can make as big as you want.
  West Virginia, April 24 2024.

  Cornbread

  • 1 cup uncooked cornmeal, yellow
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp table salt
  • 1/2 tsp baking soda
  • 14 3/4 oz cream-style corn, canned
  • 1/2 cup buttermilk
  • 2 large egg whites
  • 2 tsp corn oil
  
     Preheat oven to 400∫F. Coat an 8-inch square cake pan with cooking spray.
     Combine cornmeal, flour, baking powder, salt and baking soda in a large bowl. Mix well with a fork, then make a well in the center; set aside.
     Combine creamed corn, buttermilk, egg whites and oil in a medium bowl; mix until blended. Fold mixture into dry ingredients; mix until blended. Pour batter into prepared pan and smooth the top.
     Bake until a wooden pick inserted near the center comes out clean, about 20 minutes. Allow to cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely before cutting into 8 squares. 3 points per 1/8 pan.

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  Bejeweled Fall Scones
  • 1 3/4 to 2 C flour [white, whole wheat white, or half hazelnut meal]
  • 3 T sugar [or 5T]
  • 1 1/2 tsp baking powder [or 1T]
  • 1/2 tsp salt
  • 6 T cold butter
  • 1 egg, beaten [or substitute 6T heavy cream]
  • 1 tsp vanilla, beaten into the egg
  • 4-6 T heavy cream
  • zest of 1 medium or small orange
  • 1/2 C dried cranberries or craisins
  • 1/4 C pistachios, chopped
  • coarse granulated sugar
  • Pomegranate arils of 1 large pomegranate
  • 1/2 C agave syrup
  • juice of 1 medium or small orange
  • whipped cream
  Preheat oven to 400F (or 425F if no egg). Mix dry ingredients. Cut in the cold butter with pizza cutter or 2 table knives. Add egg vanilla and cream - just enough heavy cream to make dough leave side of bowl. Mix in cranberries & nuts. Pat dough out into 8-inch circle on cookie sheet. Sprinkle with coarse brown or colored sugar. Cut into eighths or twelfths using knife dipped in flour. Bake 16-19 minutes until golden brown. Separate scones immediately and serve warm. Reheat in oven 2nd day. Also good made with whole wheat white flour (a King Arthur product) and patted into a larger circle that can be cut into 16 pieces.
  October-December is pomegranate season. Heat agave syrup with 1 C pomegranate arils (pips) , mashing the arils a bit to release color. Note that the color is released in every direction so dress appropriately. Stir in orange juice. Bring to low boil then let cool. Add the rest of the pomegranate. Pour over your scones for dessert, garnish with whipped heavy cream.

  Sweet White Bread Dough from Dorothy for Dinner Rolls or Cinnamon Rolls
  

  • 1 package active dry yeast
  • 2 tsp sugar
  • 2 Tblsp water at 105-115 F
  • *
  • 1 C milk
  • 7 Tblsp butter
  • *
  • 7 Tblsp sugar
  • 3 beaten Eggs
  • 1 tsp Salt
  • 4.5 C sifted all-purpose flour
  
  Combine yeast, 2 tsp sugar, and warm water. Let stand 3-5 minutes. Warm milk to hot but not boiling. Stir in butter, let cool to 100-110 F. Combine sugar, beaten eggs, and salt, then stir in the milk and yeast mixtures. Add flour, beat about 5 minutes. Place in foil-covered bowl in refrigerator overnight. Take out just before baking.
  For dinner rolls, divide dough into 3 parts. Roll each part into a circle 9 inches across. Cut each circle into 16 wedges, brush with melted butter, roll up beginning with the wide end. Arrange on cookie sheet. Brush with egg wash.
  For Cinnamon Rolls, divide dough into 2 parts. Roll each part out into a rectangle about 1/4 inch thick. Brush with butter, sugar, and dust with cinnamon. Roll up, then cut 1-inch pieces off. Arrange rolls in cake or pie pans.
  Let rolls rise until doubled in bulk. Bake at 425F for 15 to 18 minutes, or at 350F about 25 to 35 minutes (watch carefully). Edges will be dry and golden brown.

  Whole Wheat Rolls from Sally's Baking Addiction

  • 1 C (240 ml) whole milk, warmed to about 110°F (43°C)
  • 2 and 1/4 tsp Platinum Yeast from Red Star instant yeast
  • 1/2 C (8 Tbsp; 113g) unsalted butter, softened to room temperature (cut into 4 pieces)
  • 1/3 C (113 g) honey
  • 2 large eggs
  • 1/2 tsp salt
  • 3 and 1/2 C (420 g) whole wheat flour (spooned & leveled), plus more for kneading/shaping
  • Topping
  • 2 Tbsp (28 g) unsalted butter, melted
  • 2 tsp honey
  • sea salt for sprinkling
  Make the dough: Pour the warm milk over yeast in the bowl of a stand mixer fitted with a dough hook attachment. Or, if you don't have a stand mixer, a regular large mixing bowl. Whisk together, cover bowl with a towel, and allow to sit for 5 minutes. The mixture will be frothy and foamy after 5 minutes.
  On low speed, beat in the softened butter until it is slightly broken up. Then beat in the honey, eggs, and salt. The butter won't really be mixing into the mixture, so don’t be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms.
  Knead the dough: Keep the dough in the mixer and beat for an additional 6-8 full minutes, or knead by hand on a lightly floured surface for 6-8 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a "windowpane test" to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it's thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
  Transfer the dough to a lightly floured surface (if you kneaded with your mixer) and knead it with your hands for 1 minute. Form the dough into a ball, coat your mixing bowl with nonstick spray or olive oil, and place the dough back in and turn it over so all sides of the dough are coated with the oil/spray. Cover the dough/bowl loosely with plastic wrap, a paper towel, or aluminum foil and let sit in a warm place until doubled in size, about 1.5 – 2 hours. Here's what I do: turn the oven on to 150°F (66°C). Once heated to that temperature, turn the oven off. Stick the covered dough inside the oven and allow it to rise in this warm environment.
  Grease the bottom and sides of a 9×13-inch baking dish. Set aside.
  Shape the rolls: Punch the dough down to release any air bubbles and turn it out onto a lightly floured work surface. Using floured hands, stretch the dough into a 9×13 rectangle (doesn't need to be exact, it can be a little smaller). Use a pizza cutter and cut into 15 rolls. See photo above for a visual. Round out the edges of the rolls since they stretched a bit as you cut them. Arrange in prepared pan. Loosely cover the rolls and allow to rise in a warm environment again until puffy and double in size, about 1 hour.
  Bake the rolls: Preheat the oven to 375°F (191°C). Bake rolls for about 25 minutes or until they are golden brown. About halfway through the bake time, I like to cover the rolls loosely with aluminum foil so the tops don’t brown too much. Remove pan from the oven and allow to cool on a wire rack for 5 minutes.
  Top the rolls: Meanwhile, mix the melted butter and honey together. Brush over warm rolls. Sprinkle with sea salt. Serve warm.
  Cover any leftover rolls and store at room temperature for a few days or in the refrigerator for up to 1 week.
  From https://sallysbakingaddiction.com/whole-wheat-rolls/.

  Heidi's Honey Oat Wheat Bread
  

  • In Cuisinart, grind until very fine then change cutting blade to dough blade:
  • 0.5 C oatmeal
  • Melt 2 T butter.
  • Stir in a bowl with wire whisk to mix:
  • 1 T dry yeast
  • 1/4 C honey
  • 1 C 110F water (very hot shower but not to burn skin)
  • Then stir in:
  • 1 egg
  • Stir oatmeal and melted butter into yeast mixture. Add:
  • 1 tsp salt (less will ruin bread)
  • Add to the yeast mixture bowl:
  • 1 C King Arthur White Whole Wheat flour
  • Add in more flour as needed to make a nice dough:
  • 0.75 C King Arthur White Unbleached flour
  Transfer to Cuisinart. Mix using dough blade adding flour if needed until texture is right, cohesive and not sticky. Let rise covered with plastic wrap until double. Knead 2-3 minutes (always smooth on outside). Make the shapes you want and let rise again, again covered with plastic wrap. Bake at 350 F in Pyrex bread pan or dark non-shiny metal pans until brown and hollow-sounding when thumped.

  Joan's Sister Beth's Moist Irish Soda Bread
  Enjoyed at Halifax Senior Meal, March 16, 2018

  • 4 C flour
  • 1/2 C sugar
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 3 T butter, melted
  • 1 box raisins, soaked in hot water
  • 2 C buttermilk or (2 C whole milk, warmed 30-60 seconds in microwave plus 2 T lemon juice. If milk is cold, let sit 5 mins before use)
  Mix dry ingredients in bowl. Add butter, raisins, and buttermilk. Mix by hand. Knead a little. Divide dough in 2. Bake in round greased bowl or pan, 325F, 45 minutes.

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  Whole Wheat Date-Walnut Bread
  

  • Mix and let sit 10-30 mins until big and bubbly:
  • 2 tsp active dry yeast
  • 1 C warm water
  • 1/3 C honey
  • 1 C white flour
  • Mix on Pulse in Cuisinart with Dough Blade about 20-30 seconds to blend:
  • 2 C whole wheat flour
  • 1 C white flour
  • 1 tsp salt
  • 3-4 Tbsp butter, cut into bits
  • the wet yeast mixture
  Push DOUGH button then turn ON for another 45 seconds to make a coherent ball. Do not over mix as this will heat the dough.
  Remove to a buttered bowl. Let dough rise covered to doubled. Divide into 2 balls. Flatten on lightly floured surface into quarter-inch high rectangles. Cut about 20 dates into small pieces (eighths). Pack the surface with rows of dates and scattered walnut pieces. Roll up. Let rise in baking pan. Bake in preheated 350 F oven for 25 minutes or so, until hollow sound when thumped.
  --JUST THE PLANTS, MA'AM--

  Curried Carrot-Bean Dip

  • 6 carrots
  • 2 T coconut oil
  • Salt
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds
  • 1 tsp ground turmeric
  • 1/4 to 1/2 habanero pepper
  • 1 15-oz can coconut cream, unsweetened
  • 1 14-oz can white beans
  • Lime wedges
  • Cilantro leaves
  • Crudites, seedy crackers
  1) Preheat ovent to 450F. Peel and cut carrots into 2-inch pieces. Toss in oil and slt; roast on a bake sheet until tender and charred, about 30 minutes.
  2) Add cumin, mustard, coriander, and turmeric to roasted carrots; toss. Roast 5 more minutes until spices are fragrant and toasted.
  3) Wearing glvoes, slice open habanero, scrape out seeds. Wash your hands well.
  4) Transfer carrots to a food processor. Add coconut cream, white beans, and 1/4 habanero. Blend well. Taste; adjust seasoning.
  5) Serve with lime wedges, cilantro leaves, raw veggies, and seedy crackers.
  Adapted from Health Nut by Jess Damuck (Lynn Baz Redd sent 4/2024)

  Creamy Cauliflower Almond Soup

  • 2 lbs cauliflower 1kg, Note 4
  • 2 T olive oil
  • 1 medium onion
  • 2 garlic cloves
  • 1/2 C whole almonds 75 g, Note 5
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp sweet paprika
  • 1/4 tsp turmeric
  • 3/4 tsp fine sea salt more to taste
  • 1/2 tsp ground black pepper
  • 2 cups vegetable stock 500 ml, Note 6
  • 2 cups almond milk 500 ml, Note 7
  • 2-3 tablespoons lemon juice freshly squeezed
  • chopped parsley
  • drizzle olive oil optional
  
  Chop: Chop the cauliflower roughly. (2# raw cauliflower)
  Roast cauliflower: Heat the oil in the pot. Place the florets in the pot and roast them on medium-high heat, stirring regularly, until most pieces develop brown spots (about 7 minutes). (2 T olive oil)
  Add chopped onion, garlic, and almonds and stir for another 2 minutes. Scrape the bottom of the pan thoroughly. (1 med onion + 2 garlic cloves + 1/2 C whole almonds / 75 g)
  Add the spices and stir for 1 minute; keep scraping the bottom of the pan. (1 tsp cumin + 1 tsp coriander + 1 tsp sweet paprika + 1/4 tsp turmeric + 3/4 tsp fine sea salt + 1/2 tsp ground black pepper
  Simmer: Add stock and almond milk. Stir well, bring to a boil, and simmer the soup, covered, for 12-15 minutes or until the cauliflower is soft. (2 C vegetable stock + 2 C almond milk)
  Blend the cauliflower almond soup until perfectly smooth (Notes 2,3).
  Adjust the taste with lemon juice, more salt, and pepper. Sprinkle with chopped parsley and drizzle a little olive oil (optional) on top before serving. (2-3 T lemon juice + chopped parsley + drizzle olive oil)
  Notes
  Pot: Use a Dutch oven or another heavy-bottomed pot, preferably nonstick, to avoid burning the ingredients.
  Blending the soup: Although I typically suggest using an immersion blender for blending hot soups, using a food processor or stand blender might yield better results for this particular recipe. While an immersion blender can handle the soft almonds well enough, there may still be some remaining bits. A food processor or stand blender will guarantee a perfectly smooth soup texture.
  Precautions when using a blender or food processor: Let the soup cool slightly. Blend in smaller batches to prevent overflow. Start blending at a low speed and hold the lid securely. Use a kitchen towel to catch splatters.
  Cauliflower: 2 lbs of cauliflower is approximately one large head or two small. You can use frozen cauliflower florets to make the soup (thawed and patted dry), but due to its higher moisture content, you might not get the same roasted effect.
  Almonds: I had almonds with their skin on. For a lighter-colored soup, use blanched almonds.
  Stock: You can also make the soup with chicken stock.
  Milk: Whole cow milk works just as well.
  Nutrition
  Serving: 1/6 of the soup | Calories: 268kcal | Carbohydrates: 22g | Protein: 9g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Sodium: 1155mg | Potassium: 893mg | Fiber: 8g | Sugar: 8g | Vitamin A: 515IU | Vitamin C: 115mg | Calcium: 268mg | Iron: 2mg
  variations on the recipe
  Harissa-infused cauliflower almond soup: Add a tablespoon or two of harissa paste into the soup for a spicy kick and a depth of flavor. Adjust the amount depending on your taste and the heat level of your paste.
  Pesto: Stir some pesto into the soup before serving. You could use our Lovage Pesto, Lemon Balm Pesto, Basil and Mint Pesto, or Wild Garlic Pesto.
  Dukkah: Top the soup with almond dukkah.
  Cheesy soup: Add 3-4 tablespoons of nutritional yeast (vegan version) when you add the stock and milk or grated Cheddar cheese (non-vegan version) before blending the cauliflower soup.
  Crunchy topping: Top the almond cauliflower soup with bread croutons or with our potato croutons. Find the recipe here: Pumpkin and Potato Soup.
  From https://whereismyspoon.co/cauliflower-soup-with-almond-balls/

  Spiced Chick Pea Stew with Coconut and Turmeric

  • 1/4 cup olive oil, plus more for serving
  • 4 garlic cloves, chopped
  • 1 large yellow onion, chopped
  • 1 (2-inch) piece ginger, finely chopped
  • Kosher salt and black pepper
  • 1 1/2 teaspoons ground turmeric, plus more for serving
  • 1 teaspoon red-pepper flakes, plus more for serving
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 2 (15-ounce) cans full-fat coconut milk
  • 2 cups vegetable or chicken stock
  • 1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
  • 1 cup mint leaves, for serving
  • Yogurt, for serving (optional)
  Step 1. Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
  Step 2. Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
  Step 3. Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
  Step 4. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!
  Excellent served with toasted pita, lavash or other flatbread, for serving. From https://cooking.nytimes.com/recipes/1019772-spiced-chickpea-stew-with-coconut-and-turmeric

  Curried Pumpkin Tomato Soup

  • 1 Tbsp canola oil
  • 1 large onion, diced finely
  • 3/4 tsp ginger powder
  • 2 to 3 tsp MILD curry powder
  • (or 1/4 tsp cayenne pepper, 1/2 tsp turmeric, 1/4 tsp cumin, 1/8 tsp ginger)
  • 1/4 tsp red pepper flakes, crushed
  • 15-oz can pumpkin puree
  • 2 cup water, low-sodium vegetable broth, milk, or cashew milk or a combination
  • 14.5-oz can diced tomatoes with juices or a mixture of tomatoes and roasted red peppers
  • 3 Tbsp nutritional yeast flakes
  • 1/4 tsp black pepper
  • Salt, as needed
  • Optional garnishes: Greek yogurt or sour cream and toasted pumpkin seeds
  Heat the oil in a large saucepan (4 quart) over medium heat. Add the onions and sauté until soft, 10 - 12 minutes.
  Stir in the ginger, curry powder, and red pepper flakes. Cook, stirring, until fragrant about 30 seconds.
  Stir in the pumpkin and half the liquid. Bring the soup to a boil. Then lower the beat and simmer until thickened slightly, about 5 minutes.
  Optional step (before or after adding the tomatoes, or not at all): Use an immersion blender to puree to desired consistency.
  Stir in the tomatoes and cook until heated through.
  Stir in the remaining broth
  Stir in nutritional yeast and black pepper. Add salt, if needed.
  Flavor improves by the second day.
  Modified by Linda Lyon from Weeknight Wonders by Ellie Kreiger in Washington Post

  Eggplant Stuffing

  • 1 medium to large Eggplant
  • 2 C Bread crumbs/chopped bread
  • 1/2 C chopped Onion
  • 1 or 2 C chopped Tomatoes, or Tomato Sauce
      If you have few tomatoes, use 1 C or more V8 or Tomato Juice
  • 3-4 cloves minced Garlic
  • 3/8 + 1/4 + 1/8 C Extra Virgin Olive Oil
  • 1 or 2 t Oregano
  • several dashes Louisiana Hot Sauce
  • Salt & Pepper

  Put 3/8 C olive oil into a frying pan. Dice the eggplant and saute it in the oil. After 10 minutes, clear a spot in the middle of the eggplant, add the 1/4 cup of oil and then the onion. Stir and continue sauteeing. When the vegetables are tender (20-30 minutes), add 1/8 cup oil and the minced garlic and saute 1-2 minutes. Next, add the tomatoes and/or juice and mix well. Mix in the diced bread or breadcrumbs. Season with oregano, hot sauce, and salt & pepper to taste.

  * Up to the top of the page

  Balsamic Glaze
  • 2 cups good quality balsamic vinegar
  • 1/2 cup brown sugar (optional)
  
  1. Heat balsamic vinegar in a small pot or saucepan over medium heat. *If adding sugar, combine both into the pot and heat together.
  2. Bring to a gentle boil, then reduce heat to medium-low heat and let simmer, stirring occasionally, until the vinegar thickens and is reduced to about 1/2 cup (about 20 minutes). It should be thick enough to coat the back of a spoon. *If simmering with sugar, it will take about 8-10 minutes to reduce.
  3. Remove from heat and allow to cool completely before serving (about 15 minutes). NOTES: The glaze will thicken slightly as it cools.
  Blackening Spice Mix
  • 4 T paprika
  • 4 t salt
  • 4 t onion powder
  • 2 t garlic powder
  • 2 t ground black pepper
  • 2 t ground coriander
  • 1 t thyme leaves, pulverized
  • 1 t oregano leaves, pulverized
  • 1/2 t ground hot red pepper
  Mix up the spices. Store in airtight container.
  Kale Chimichurri Sauce
  • 1 cup packed kale (stems removed)
  • 1 cup packed cilantro and/or parsley
  • 1/2 cup olive oil
  • 1/4 cup water
  • juice of 2 limes (or 1/4 cup white vinegar)
  • 1/4 cup cashews, sunflower seeds, or almonds
  • 1 clove garlic
  • 1 teaspoon coarse salt
  • 1/2 teaspoon red pepper flakes
  
  INSTRUCTIONS: Blend all the sauce ingredients together in a small blender or food processor until mostly smooth. Pour on everything and feel like a kale-loaded million bucks.

  Mango Peach Salsa
  

  • 1 mango, cut in 1/2-inch cubes
  • 1 peach, cut in 1/2-inch cubes
  • 1/4 red pepper, chopped
  • 1 anaheim or similar pepper, chopped
  • 1/4 C cilantro chiffonade (or chopped with no stems)
  • 1 T olive oil
  • juice of lemon and / or lime

  Raspberry-Jalapeño Vinaigrette

  • 1 C raspberries (fresh or frozen)
  • 1/2 C balsamic vinegar
  • 4 tsp white or brown sugar
  • 1 large jalapeño pepper, minced
  • salt & pepper

  Mash raspberries, leaving some whole. Mix in remaining ingredients. Excellent with romaine lettuce, spicy or plain chicken bites, blue cheese, pea pods, shredded carrots, black-eyed peas, pecans, or other salad combinations.

  Tapenade
  A lively Mediterranean mixture to dab on good bread

  1 1/2 C Kalamata Olives, pitted & mashed
  1/2 C Capers, mashed
  1/4 C Extra Virgin Olive Oil
  3-4 Anchovy fillets, mashed [OPTIONAL]
  2 cloves Garlic, minced and mashed
  Pinch of Herbs
  Freshly ground Pepper to taste
  
  Mix all ingredients to make the Tapenade. Zesty! Not for the faint of heart.

  Green Harissa for Grilled Vegetables - An Aegean Détente Wine Dinner

  • Green Harissa
  • White onion, large
  • Garlic, minced
  • Olive oil
  • 2-3 tsp Cumin, ground
  • 2 tsp caraway seeds
  • 2 bunches parsley
  • 2 bunches cilantro
  • Zest of 1 lemon
  • 4-5 jalapeños, seeded and chopped
  • Juice of 1 lemon
  • Salt
  Green Harissa - Chop good-sized white onion and garlic. Saut onion and add garlic near end. Do not brown just sweat. Add 2 teaspoons of cumin and 2 teaspoons of caraway seeds, 2 bunches of parsley and 2 bunches of cilantro, zest of 1 lemon - sauté. Add 4 to 5 chopped jalapeño peppers - NO SEEDS. Put in blender (I use vitamix), add juice of 1 lemon, salt, and blend. Easy.
  The whipped feta [elsewhere] and green harissa accompanied a monumental platter of roasted vegetables: trumpet mushrooms, eggplant slices, potatoes, squash... - Patricia Santenello

  Green Olive-Pomegranate Relish - An Aegean Détente Wine Dinner

  • 8 oz pomegranate arils
  • 7 or 8 oz green olives with or without pimentos, sliced
  • 1-2 tsp lemon juice
  Combine all ingredients. We first had this side dish from a Turkish deli in Ann Arbor. It is also good made with castelvetrano olives, which are less salty.

  Pickled Tofu

  Drain & dice:
    1 pound firm tofu
  Add:
    1/2 C apple cider vinegar (enough to cover)
    2 or 3 tsp sugar
    1/8 tsp Louisiana hot sauce
  
  Keeps well in the refrigerator.

  Vegan Picadillo

  
  Traditionally made with ground or finely chopped meat, picadillo is a tomato-based stew popular in countries that were colonized by the Spanish. It’s used in many other dishes, including baked pastries, stuffed fritters, roasted main courses, pastas, soups and more. You can serve it in a tortilla; with potatoes; over greens; layered casserole; or stuffed into squash, peppers, or tomatoes.
  • For the sofrito
  • 1 medium carrot, scrubbed and rough chopped
  • 1 medium onion, peeled and rough chopped
  • 1/2 small yellow or orange bell pepper, seeded and rough chopped
  • 1/2 small green bell pepper, seeded and rough chopped
  • 4 oz button mushrooms
  • For the picadillo
  • 3 Tbsp canola oil, divided
  • 2 Tbsp tomato paste
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp smoked paprika
  • 1 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1/4 tsp freshly-ground black pepper
  • 2 cups cooked black beluga or French lentils (from 3/4 or 1½ cup dry)
  • 1 cup lentil cooking water
  • 15-ounce can crushed or diced tomatoes, preferably with no salt added
  • 10 stems fresh cilantro and their leaves
  • 1/2 cup pimento-stuffed green olives
  • Rice, for serving
  
  Make the sofrito: In a food processor, place the carrot, onion, bell peppers, and mushrooms. Pulse, scraping down the sides of the bowl as needed, until the mixture is finely chopped but not pureed. There will be about 2 cups of sofrito. Note: Fill food processor no more than half-way. Otherwise most of the ingredients get pureed on the way to getting all the big chunks chopped.
  Make the picadillo: In a Dutch oven or large skillet, heat 2 Tbsp oil on medium high. Add the sofrito. Cook, stirring often, until it begins to brown, about 5 minutes.
  Decrease the heat to medium-low. Push the sofrito to the edges. Add the remaining 1 Tbsp oil to the center. Put the tomato paste, cumin, paprika, oregano, red pepper flakes, and black pepper, in the oil. Stir while it cooks for about 30 seconds. Then stir this mixture into the sofrito.
  Stir in the lentils and their liquid and the tomatoes. Increase the heat to a simmer. Cook until thoroughly heated, about 5 minutes. Remove from the heat.
  Put the cilantro and olives in the food processor. Pulse to rough chop. Stir this mixture into the stew.
  Makes 6 servings. Leftovers freeze well.
  Modified by Linda Lyon from Washington Post, Feb 2021

  Vegan Bacon Recipes

  Prep Time: 5 mins. Cook Time: 40 mins. With these three easy vegan bacon recipes, you won't miss the real thing! Each one has a delicious smoky, salty flavor and crispy texture. Gluten-free and vegan.

  • Tempeh Bacon
  • 8 ounces tempeh, sliced crosswise into thin strips, steamed according to this recipe
  • 1/4 C tamari
  • 2 T rice vinegar
  • 2 T maple syrup
  • 1 T extra-virgin olive oil
  • 1/2 tsp cumin
  • Heaping 1/2 tsp smoked paprika
  • Freshly ground black pepper
  • Shiitake Bacon
  • 8 ounces shiitake mushrooms
  • 2 T extra-virgin olive oil
  • 1 T tamari
  • Coconut Bacon
  • 3/4 C unsweetened coconut flakes
  • 3/4 T tamari
  • Scant 1/2 T maple syrup
  • 1/4 tsp smoked paprika
  
  Make tempeh bacon: Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the steamed tempeh in an 8x8 or similarly sized baking dish. In a small bowl, whisk together the tamari, rice vinegar, maple syrup, olive oil, cumin, paprika, and sprinkles of pepper. Pour the marinade over the tempeh and set aside for 15 minutes. Layer the tempeh strips onto the baking sheet and bake 8 to 10 minutes, or until crisp and charred around the edges. Remove and let cool on the pan for 10 minutes. If desired, make "bacon bits" by using your hands to crumble the crispy tempeh into bits.
  Make shiitake bacon: Preheat the oven to 300°F and line a baking sheet with parchment paper. Use a damp cloth to wipe the mushrooms clean (if you wash them in water, they will not become crisp in the oven). Stem and slice the mushrooms, place on the baking sheet, and toss with the olive oil and tamari until well coated. Spread in an even layer on the pan and bake 30 to 40 minutes, tossing halfway through, until the mushrooms are shriveled up and crispy.
  Make coconut bacon: Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the coconut flakes, tamari, maple syrup, and smoked paprika on the pan and toss gently to coat. Spread in a thin layer on the pan and bake until dark golden brown and slightly crispy, about 6 to 10 minute. Watch carefully, oven temperatures may vary and the coconut flakes can burn quickly.
  Bonus idea from Andrea Underwood Jones: substitute chopped green olives and pepperoncini for bacon.
  Find it online at https://www.loveandlemons.com/vegan-bacon/

  Vegan Scallops

  These vegan scallops are made with King Oyster mushrooms and have the PERFECT texture. Cooked in a vegan lemon garlic butter sauce with fresh parsley they are out-of-this-world delicious! Prep Time 15 mins, Cook Time 15 mins, Total Time 30 mins. Course: Appetizer, Main CourseCuisine: AmericanDiet: Vegan Servings: 4 Calories: 155kcal Author: Alison Andrews.

  • 1 pound King Oyster Mushrooms (450g)
  • 1 T Olive Oil Plus more for brushing
  • 1/4 tsp Sea Salt
  • 1/4 tsp Ground Black Pepper
  • 1/8 tsp Paprika
  • 4 T Vegan Butter
  • 3 Cloves Garlic Crushed
  • 1 T Lemon Juice Freshly Squeezed
  • 2 T Parsley Chopped
  
  Cut the ends off the King Oyster mushrooms and then slice the stems into 1 inch thick discs.
  Place them on a baking tray and then brush the mushroom rounds with olive oil. Then turn them over and brush the other side.
  Sprinkle the tops with sea salt, ground black pepper and paprika.
  Preheat a cast iron skillet over medium low heat. Coat it with a thin layer of olive oil.
  Add the mushroom scallops to the hot skillet, seasoned side down. You should hear it sizzle nicely when it hits the hot pan.
  While the first side is searing, season the other side with sea salt, ground black pepper and paprika.
  Cook for around 2 minutes and then flip. The seared side should be golden brown.
  Cook the other side for around 2 minutes and when both sides are seared and golden brown, return them to the baking tray.
  Repeat with the rest of the scallops, adding (and heating) more oil if needed, until all of them are seared and golden brown.
  Then add vegan butter and crushed garlic to the same skillet that you seared the mushroom scallops in.
  Let the vegan butter and garlic cook for around 1 minute until fragrant. It should be lightly golden and fragrant, not burnt.
  Add lemon juice and parsley to the pan and then turn off the heat.
  Add all the mushroom scallops back to the pan. It's okay to crowd them in the pan at this point because they are only going back in to get coated with sauce, or you can do them in two batches.
  Gently move the scallops around in the sauce, and use a spoon to gently pour sauce over the top of the scallops.
  Serve with a sprinkle of ground black pepper, fresh chopped parsley and fresh lemon slices.
  Notes.
  The pan must be hot. Sear the mushroom scallops in a very hot pan so that they get nicely browned.
  Sear in oil first. Sear the mushroom scallops in oil first to get them seared and browned. Don't use vegan butter as it will burn. The vegan butter gets added later to make the lemon garlic butter sauce.
  Don't move them around when searing. When you first add the mushroom scallops to the hot pan, don't move them around. Let them sit to get a nice sear.
  Storing. Keep leftovers stored in a sealed container in the fridge for up to 5 days. You can reheat them easily in the microwave.
  Nutrition per serving: Calories: 155kcal Carbohydrates: 8g Protein: 4g Fat: 13g Saturated Fat: 3g Polyunsaturated Fat: 3g Monounsaturated Fat: 6g Trans Fat: 1g Sodium: 258mg Potassium: 506mg Fiber: 3g Sugar: 1g Vitamin A: 764IU Vitamin C: 5mg Calcium: 11mg Iron: 2mg.
  Find it online at https://lovingitvegan.com/vegan-scallops/

  Vegan Scallops in Garlic Butter Sauce
  Prep time 20 mins, Cook time 12 mins, Total time 32 mins.
  These vegan scallops are made of king oyster mushrooms with a garlic butter sauce! Marinate & cook for 15 mins for tasty vegan scallops! Author: The Edgy Veg. Recipe type: Appetizer. Cuisine: Vegan, Seafood. Serves: 2-4 servings.

  • 6 large king oyster mushrooms, sliced 1-inch thick
  • 1 C vegetable broth, hot
  • 2 T white miso
  • 1 T soy sauce or gluten-free tamari
  • 1-1/2 tsp seaweed or kelp granules
  • 1 T olive oil
  • Lemon Butter Sauce
  • 3 T vegan butter
  • 2 garlic cloves, minced
  • 1 lemon, juiced
  • Sea salt and black pepper, to taste
  • 2 T chopped fresh parsley
  
  With a vegetable brush, remove any dirt or debris from mushrooms and slice off the woody ends and mushrooms caps. Save the caps to use for another recipe like a stirfry.
  Slice the stems into 1 inch (2.5 cm) long pieces.
  In a large mixing bowl or Tupperware, whisk together hot vegetable broth, white miso, soy sauce or gluten-free tamari, kelp, and olive oil. Whisk until the miso has dissolved in the hot broth.
  Add the mushrooms and marinate for 15 mins to 2 hrs. Overnight is preferred.
  After your mushrooms have marinated, melt 1 tbsp vegan butter in a large skillet over medium-high heat.
  Working in batches, place marinated mushrooms, flat side down, and brown for 6-8 mins on each side. Set aside and keep warm.
  You can save time by making the garlic butter sauce in a separate pan at the same time as frying the mushrooms, or save on dishes by using the same pan once all your mushrooms have cooked and are set aside.
  To make the garlic butter sauce, melt 2 tbsp vegan butter in the same skillet.
  Add garlic and cook, stirring frequently for 1 minute, or until fragrant.
  Stir in the lemon juice; season with salt and pepper, to taste.
  Serve mushroom scallops in a bowl or serving dish and pour the garlic butter sauce.
  Garnish with parsley.
  Enjoy as appetizer or add to a vegan creamy pasta dish
  Nutrition Information per serving: Calories: 311 Fat: 20g Carbohydrates: 18.5g Sugar: 6.3g Fiber: 3.8g Protein: 12.3g.
  Find it online at https://www.theedgyveg.com/2020/08/27/vegan-scallops/

  FANCY SHMANCY PAN SEARED "TALLOP" (TOFU SCALLOP)
  

  • Tallop.
  • 1 box silken tofu
  • 2 T grapeseed/olive oil
  • 1/4 C shallot (chopped)
  • 3-4 shiitake mushrooms (sliced)
  • 1/2 T Korean pepper powder (gochugaru chili)
  • 1/2 C water
  • 1/2 orange (juiced)
  • 1 tsp corn syrup (can sub in maple syrup or agave)
  • Fennel Miso Broth.
  • 2 C water
  • 1/4 C fennel bulb (sliced)
  • 1 sheet dashima (kombu or dried kelp)
  • 2 T miso paste
  • Garnish.
  • Slivered nori
  • Fresno chili pepper (julienned)
  • Orange zest
  • Sesame oil
  
  Using a 1-inch ring mold or a shot glass, carefully cut out silken tofu roughly the shape and size of a jumbo scallop.
  Add oil to skillet over high heat. Once oil is hot enough, gently add tofu to non-stick skillet–you should get a healthy “HISS,” otherwise, it’s not hot enough.
  Cook for 2 minutes (or until pan-side is nice and brown) and gently flip with either your hands or a small spatula. Cook for an additional 2 minutes until both sides are a lovely brown color. Remove from skillet.
  In same pan, add a little more oil and then onions and mushrooms. Saute veggies until they are soft and add Korean pepper powder. Stir until veggies are well coated. Add orange juice and then water. Reduce until sauce thickens. Add corn syrup at the very end for extra sweetness and shine.
  In a separate pot, add 2 cups water and dashima and fennel bulb. Bring to boil then reduce heat to simmer. Add miso paste and stir until well incorporated.
  For plating, in a shallow bowl, gently place “tallop” in center. Pour miso broth through sieve into bowl. Spoon a bit of the onions and mushrooms together with citrus chili reduction onto top of tallop.
  Add garnish items to the very top with chopsticks or tweezers.
  Find it online at https://thekoreanvegan.com/fancy-shmancy-pan-seared-tallop-tofu-scallop/

  Vegan Shiitake Alfredo For Two (Sylvia Fountaine)

  • 1-2 Tbsp olive oil
  • 1/2 white onion chopped
  • 4 fat garlic cloves minced
  • 1/2 C raw cashews soaked for 4-8 hours or simmered 10-15 minutes
  • 1 C veggie broth
  • 2 Tbsp nutritional yeast
  • 1/2 tsp white miso paste
  • 1/2 tsp salt
  • 1/8 tsp nutmeg
  • 5 oz dry pasta, cooked per package directions
  • 1 C fresh or frozen peas
  • 8 oz mushrooms, sautéed in olive oil
  • lemon zest, black pepper, chili flakes, chopped parsley for garnish
  
  Sauté the mushrooms until golden and tender (~6 to 7 mins). Season with salt.
  Cook the pasta. For the last minute, add the peas. Drain.
  Heat oil over medium low, sauté onion and garlic until tender and golden. Place in blender with cashews, veggie broth, nutritional yeast, miso, salt, and nutmeg. Blend until creamy and smooth.
  Toss together the pasta and peas and alfredo sauce, then warm gently over low heat. Add the mushrooms and toss to coat.
  Divide into two bowls. Garnish with lemon zest, pepper, chili flakes, and chopped parsley.
  To omit nuts, substitute hemp hearts--these do not need to be soaked.

  * Up to the top of the page

  --MISCELLANEOUS--

  Cheese Pepper Crackers
  Cheese Pepper Crackers - Quarter (and Full) Recipes

  • 1/2 C all-purpose flour (2 1/2 C)
  • 1/2 tsp minced, fresh rosemary (2 tsp)
  • 1/4 tsp salt (1 tsp)
  • 1/8 tsp white pepper or freshly ground black pepper (1/2 tsp)
  • pinch to 1/8 tsp red cayenne pepper (1/8 to 1/4 tsp)
  • 1/2 sticks, unsalted butter, frozen (2 sticks)
  • 1/2 C mixed grated Italian hard cheeses (1 c gruyere + 1 C parmesan cheese, grated)
  Grate frozen butter into grated cheeses. Pour in flour, salt and peppers and mix until the ingredients come together and start to look like a coarse meal. Wrap in plastic wrap in a long cylinder shape and refrigerate for at least 30 minutes or up to a day. Preheat oven to 350 degrees. Slice or pat into 1/4 inch crackers or 1 large flat cake. Place on cookie sheets lined with parchment paper or lightly greased and bake for 14-16 minutes. Cut cake into squares at 14-15" and bake last 1-2 mins. Dec 17 2016.

Tzatziki

• 1 large cucumber
• 1 Tablespoon extra-virgin olive oil
• 1 Tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon kosher salt
• 1 Tablespoon fresh mint, finely chopped
• 1/4 cup fresh dill, finely chopped
• 2 cups Greek yogurt
Place cucumber, olive oil, lemon juice, lemon zest, salt, mint, and dill in a bowl and mix well. Add the Greek yogurt and mix well.

Cover with plastic wrap or place in an airtight container, and chill in the refrigerator for at least 2 to 3 hours before serving.

Yield: 12 servings

Green Harissa and Whipped Feta Sauces for Grilled Vegetables - An Aegean Détente Wine Dinner

• Green Harissa
• White onion, large
• Garlic, minced
• Olive oil
• 2-3 tsp Cumin, ground
• 2 tsp caraway seeds
• 2 bunches parsley
• 2 bunches cilantro
• Zest of 1 lemon
• 4-5 jalapeños, seeded and chopped
• Juice of 1 lemon
• Salt
• Whipped Feta
• Bulgarian Feta, finely crumbled
• Heavy cream
• Black pepper
Whipped feta - We used the Bulgarian Feta from the co-op. Crumbled it to take out lumps - and whisked with heavy cream. Add black pepper and top with black pepper. Easy.
Green Harissa - Chop good-sized white onion and garlic. Saut onion and add garlic near end. Do not brown just sweat. Add 2 teaspoons of cumin and 2 teaspoons of caraway seeds, 2 bunches of parsley and 2 bunches of cilantro, zest of 1 lemon - sauté. Add 4 to 5 chopped jalapeño peppers - NO SEEDS. Put in blender (I use vitamix), add juice of 1 lemon, salt, and blend. Easy.
The whipped feta and green harissa accompanied a monumental platter of roasted vegetables: trumpet mushrooms, eggplant slices, potatoes, squash... - Patricia Santenello
Fondue
All the recipes I reviewed had cheese, flour or cornstarch, and white wine. Most had garlic. Then various versions added Dijon, brandy, lemon juice, nutmeg, or black pepper (and one added salt). Usually the proportions were 1 lb cheese to 1 C wine, but the first recipe below uses more cheese. The other three recipes follow the 1#:1C rule.

#1 Fondue (kirsch, lemon, nutmeg, pepper)
• 1 pound Gruyere cheese, grated
• 1/2 pound Emmentaler cheese or other Swiss cheese, grated
• 4 teaspoons cornstarch
• 1 cup dry white wine
• 1 garlic clove, halved
• 1 teaspoon fresh lemon juice
• 1-1/2 Tablespoons kirsch
• Freshly ground pepper
• Freshly grated nutmeg
Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic. Combine the grated Gruyere and Emmentaler with the wine, cornstarch and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes. Don't overcook the fondue or it will get stringy. Serve at once with French bread pieces.

#2 Fondue (Dijon) makes 4-6 servings
• 1 pound shredded Gruyere/Swiss cheeses
• 1 T flour
• 1 cup white wine
• 2-3 cloves garlic, minced {or 2-3 Dorot frozen garlic cubes}
• 2 T Dijon Mustard {more/less to taste)
•    Assorted dippers in bite-size pieces bread; blanched broccoli, mushrooms & cauliflower; boiled new potatoes; sliced peppers & carrots & apples, sauteed chicken-apple sausage slices}
Add the flour to the shredded cheese in a plastic bag and shake to coat. Set aside. In a medium saucepan, warm the wine and minced garlic to a gentle simmer. Add the shredded cheese and Dijon into the wine/garlic liquid gradually, and whisk until the cheese is melted.
If you are serving the fondue now, simply transfer it to a fondue pot to keep it warm. Otherwise, transfer the cheese mixture to a glass storage container and cool it before putting on the lid and storing it in the fridge for 2-3 days.
When ready to serve, reheat the cheese fondue in the microwave, or in a saucepan, then transfer the cheese mixture to a fondue pot.
From: Full Plate Cooking Lessons (blog)

#3 Fondue (Dijon, brandy, lemon, nutmeg)
• 1/3 pound firm alpine-style cheese such as gruyere
• 1/3 pound fontina
• 1/3 pound gouda
• 2 tablespoons cornstarch
• 1 cup dry white wine such as Sauvignon Blanc
• 1 clove garlic minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon brandy
• 1 teaspoon Dijon mustard
• 1/8 teaspoon nutmeg
• Assorted Fondue Dippers: Boiled baby new potatoes in their skins quartered if large / Lightly steamed broccoli florets / Lightly steamed cauliflower florets / Lightly steamed asparagus / Button mushrooms wiped clean and stems removed / Cherry tomatoes / Sliced firm apples
Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.

#4 Fondue (nutmeg, salt, no garlic)
• 1/2 pound shredded Swiss cheese
• 1/2 pound shredded Gruyere cheese
• 2 tablespoons flour
• 1 cup dry white wine
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
Simmer wine in fondue pot. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread.

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--EGGS--

Kimchi Eggs


• 2 T vegetable oil
• 1/4 to 1/2 tsp toasted sesame oil
• 1 C kimchi
• 2 large eggs beaten
Heat oil. Stir fry kimchi until soft (few minutes). Stir in eggs and cook until set (2-3 minutes). From https://www.allrecipes.com/recipe/241223/moms-kimchi-egg/

Kendall-Jackson Tortilla Espanola


• 1 bottle Kendall-Jackson Chardonnay
• 1 onion
• 2 lbs of potatoes
• 1 C olive oil
• 8 eggs
• Salt
• large steel bowl, small steel bowl, nonstick skillet, lid & plate to cover skillet

Open wine and pour the sous-chef and yourself a glass.
Peel onion, cut in half, and slice thinly. Peel potatoes, cut in half, and slice thinly. Place 1 cup olive oil in a bowl and add onions and potatoes and 1 tablespoon salt and stir until oil covers. Place in a nonstick pan over medium heat. Bring to a simmer and stir occasionally. Cover with a lid and allow to cook for 20 minutes.
In a large stainless-steel bowl crack 8 eggs, whisk, and season with 1 tablespoon salt. When potatoes and onions are cooked, drain and reserve oil. Pour the potatoes and onion mixture into the bowl with the eggs, stir, and add in about 3 tablespoons of reserved oil. Next, add enough oil back into the pan to cover the bottom. Place the pan on medium heat and pour the potato mixture back into the pan. Stir around for about 20 seconds, then allow to cook with oil bubbling for about 3 to 5 minutes, or until eggs start to set.
Remove from heat and carefully place a plate on top of pan and pour off a little oil. Then in one swoop flip pan over so tortilla is on the plate. Then again add oil to coat bottom of pan and slide tortilla back into pan. Place back on heat and cook for 2 to 3 minutes, or until golden brown on bottom. Slide out onto a clean plate and allow to rest for 1 hour at room temperature. Serve with aioli. This is also great served chilled the next day. Time: 90 minutes - a COVID-19 pandemic contribution

Quiche


• 10 oz frozen chopped spinach, thawed
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 8 oz grated cheese, gruyere or Jarlsberg or cheddar
• 3 to 6 eggs, lightly beaten (more eggs - less milk)
• 1 1/2 C milk or cream (or 1 C with 4-6 eggs) (or 16 oz cottage cheese)
• pinch of nutmeg
• salt and pepper
•     add one or more optional items for variety:
• 15-ounce can artichoke hearts, drained and chopped (OPTIONAL)
• 1/4 tsp red pepper flakes (OPTIONAL)
• 2 or more slices bacon, cooked and chopped (OPTIONAL)
• 6 oz herb-and-garlic feta crumbles (OPTIONAL)
• 4.5-ounce can mushrooms, drained (OPTIONAL)
• 1 bunch green onions finely chopped (OPTIONAL)
Make butter pie crust. Roll out 1 round and place in 9-inch pie pan. Flute the edges.
Preheat oven to 375 F. Squeeze the water out of the thawed spinach. Sauté the onion until translucent, about 5 minutes. Add the garlic and cook another minute. Let cool. Mix the eggs, milk, nutmeg, salt and pepper in a bowl. Sprinkle the spinach in the bottom of the pie crust, then the onions and garlic, then the cheese. Pour in the egg mixture gently. Bake 40 to 45 minutes until set and nicely browned and knife inserted in center comes out clean. Remove from oven and let rest 10 minutes.

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Shiitake or Spinach Quiche #2


• 10 oz frozen chopped spinach -or- shiitakes
• 4 lg green onions -or- 1/2 onion, finely chopped
• 1 clove garlic, minced -or- 1/4 tsp Penzeys minced garlic
• 1.5 C grated cheese, swiss, pepper jack, gruyere, Jarlsberg, or cheddar
• 3 eggs
• 3/4 C milk or cream
• 1/2 tsp Penzeys California basil
• 1/2 tsp salt Make no-roll oil pie crust. Preheat oven to 425 F.
  If using fresh veggies: Cook and drain the spinach well, or sauté shiitake until they begin to turn golden brown and give up their water. Cook onion and garlic in butter if not using dried versions; add in spinach/mushrooms and stir to remove excess moisture.
  Put mushrooms / spinach mixture into a large bowl. Mix in the milk, cheese, eggs, and seasonings; mix well. Spoon into pie shell. Bake at 425 F for 15-20 minutes.

  Ricotta Egg Puffs
  

  • 1 sheet puff pastry, thawed and cut into 6 pieces
  • 1/4 C bacon, cooked and chopped
  • 1/3 C ricotta cheese
  • 6 eggs
  • Black pepper
  • Garlic salt
  • Parsley
  
  Preheat oven to 350F. Spray 6-cup muffin tin with Pam. Stretch and pinch 1 piece of pastry into the muffin tin. Spray lightly with Pam. Spoon in 1 T ricotta, add chopped bacon; press down with a spoon. Crack 1 egg on top, season with pepper and garlic salt. Repeat each well. Bake 25 minutes until egg is set.

  Deviled Eggs or Egg Salad
  

  • 6 eggs hard-boiled, iced, and peeled
  • 1/4 C mayo
  • 1/4 C sour cream for egg salad
  • 2-3 T sweet pickle relish
  • 1 tsp Dijon mustard
  • 1/2 tsp white vinegar
  • 1/2 to 1 tsp curry powder
  • 1/4 to 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • white pepper
  We used to make deviled eggs with Durkees Dressing. It is hard to find now so I am using Dijon, vinegar, curry powder, and smoked paprika instead. Adjust the curry powder and smoked paprika to taste.
  Combine the wet and dry ingredients with the cooked egg yolks. Mix it all together. Fill the whites. For egg salad, chop up the whites, too, and add sour cream as needed.

  Eggs Lorraine
  

  • 6 tiny eggs or 4 eggs
  • 3 T butter
  • 1-2 C fresh spinach, clean, chopped
  • 4 scallions, sliced
  • 3 slices of bacon, cut in small pieces
  • 2 cloves garlic, peeled and minced
  • salt and pepper
  • 1/4 C heavy cream
  Melt 2 T butter in 10" cast iron skillet. Add scallions and cook until beginning to brown; add chopped spinach, add a little water and cover to cook until tender. Season with salt and pepper. Remove to a sauce pan over very low heat. Sauté the minced garlic in the skillet 1 or 2 minutes until beginning to brown; transfer cooked garlic to sauce pan and stir into spinach mixture. Meanwhile microwave the cut-up bacon 2 or more minutes until done. Add bacon to spinach mixture and stir well. Keep sauce pan on very low heat until eggs are cooked then turn off.
  Add 1 T butter to warm and flavorful skillet, turn to medium low. When butter is melted, add the eggs, add 2 or 3 T warm water, cover and let cook. Stir the 4 T heavy cream into the spinach mixture. Serve the eggs on warmed plates with the spinach mixture spooned over each egg.

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  Easy Great Frittata
  

  • 2-3 potatoes (prefer Yukon gold - you can also use any of the many kinds of fingerlings), cooked and cubed (you can microwave -- best is to cook them the night before, refrigerate, then cube)
  • 1 C chopped sweet peppers - red, yellow, orange...or a mix
  • 1/2 to 1 C chopped onion (red is best)
  • olive oil for cooking
  • eggs as needed - this recipe is for 6-7 large eggs
  • 1/4 to 1/2 C crumbled feta
  • 1/4 to 1 C grated cheese (asiago, parmesan, other Italian grating cheeses - mixed is also great)
  
  Preheat broiler.
  Heat oil in 10-inch or larger skillet on high. Be sure the skillet is one that can be put in the oven.
  Add salt and pepper to oil, then all vegetables. Cook and stir veggies till they are cooked and browned.
  Meanwhile, break eggs into a bowl and whip them as for scrambling.
  When veggies are ready, turn heat down a bit.
  Add eggs to pan. Stir and flip to allow eggs to cook without burning on bottom. As soon as you get a chance, add feta.
  Keep messing with eggs to make sure things are heating evenly. This is not an omelet—you can keep lifting and moving egg mass. When eggs are set, remove pan from heat.
  Top frittata with grated cheese to taste. Slip pan into broiler, leave there until cheese is lightly browned. You can also use new potatoes and just cut them in half. That's a nice texture. And any time you can add fleur de sel, do so.
  Serves 4. This recipe can be sized up and down to accommodate groups of all kinds.
  Leftover frittata is a great lunch or snack. Refrigerate as needed.

  Parsleyed Eggs in October

  • 3 eggs
  • 1/2 Cream or Milk
  • 2 T olive oil
  • Ground black pepper
  • 1 medium potato, chopped
  • 1/2 medium onion, chopped
  • 1 or 2 cloves garlic, minced
  • 1 or more mushrooms, chopped
  • 1 or 2 C fresh parsley, chopped after large stems removed
  • OPTIONAL fresh herbs and chives, chopped
  • 2 slices ham or cooked bacon, chopped
  • 1 C grated cheese (sharp cheddar, asiago, etc.), divided
  Preheat oven 350F. In 10- or 12-inch cast iron skillet, heat olive oil. Add sprinkling of black pepper and heat until fragrant. Sauté potatoes and onions on medium low until tender and thoroughly cooked. Add mushroom and cook to desired doneness. Then add garlic and cook 1 or 2 minutes. Turn heat to very low. Add the chopped ham, parsley, herbs on top of the potatoes and onions, then sprinkle grated cheese on that, then pour on the egg mixture. Cover and let cook for a few minutes until eggs are about cooked. Uncover, sprinkle remaining cheese on top, place in hot oven. Bake 5-15 minutes until cheese is bubbly. Broil briefly if a chewier cheese topping is wanted.

  Potato Cheddar Egg Bakes (Starbucks Copycat)

  • 1 lb red potatoes, diced small
  • 1/2 yellow onion, chopped
  • 1 T olive oil
  • 1/2 tsp salt
  • 1/8 tsp smoked paprika
  • 4 large eggs
  • 1 C cottage cheese
  • 1 tsp onion powder
  • 1 C shredded sharp cheddar
  • 2 T finely diced chives or scallions
  Preheat oven to 400F. Line a baking sheet with parchment paper. Toss diced potatoes with oil, salt and smoked paprika. Place potatoes and onions on the baking sheet. Bake at 400F for 15 minutes.
  While the potatoes bake, spray a 12-slot muffin pan with oil.
  Blend the eggs, cottage cheese, onion powder, and a pinch of salt in a high speed blender until completely smooth.
  After the potatoes roast, lower oven temperature to 350F.
  Distribute the roasted potatoes evenly into each slot of the muffin pan and pour the egg mixture on top. Stir gently.
  Sprinkle the cheese and chives on top of the eggs and potatoes.
  Bake at 350F for 18-20 minutes. Switch the oven to broil for just a minute or two to brown the cheese. Allow to cool slightly before serving.
  Notes
  Store in the fridge for up to 5 days.
  Reheat in a toaster oven or oven at 300F for 10 minutes or microwave for 45 seconds.
  You can use a standard muffin pan, small loaves, or brownie pan.
  From https://madaboutfood.co/potato-cheddar-chive-bakes-starbucks-copycat/

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  --VEGETABLES & SALADS--

  Asparagus Sautéed

  1 lb. asparagus, cleaned & trimmed
  2 T olive oil
  Sauté these 2 ingredients together in a large skillet for about 5 minutes.
  
  Add:
  1/2 medium onion, sliced
  1/2 red pepper, julienned (sliced into strips)
  salt & freshly ground pepper
  
  Sauté another 10-15 minutes. Add:
  2 cloves garlic, crushed
  Sauté 2 minutes. Serve.

  Citrus Brussels Sprouts Salad
  This citrusy shredded and sautéed brussels sprouts salad is delicious! Topped with orange segments, avocado and pomegranate for the perfect flavor burst.
  • 2 pounds brussels sprouts, thinly sliced
  • 1 Tbls olive oil
  • 2 garlic cloves, minced
  • salt and pepper
  • 2 Tbls orange juice
  • 2 oranges, peeled and segmented
  • 1 avocado, thinly sliced
  • 1/2 C pomegranate arils
  • pomegranate molasses, for drizzling
  
  Remove stems from brussels sprouts then slice them thinly.
  Heat the olive oil in a large skillet over medium heat. Add the sliced brussels with a pinch of salt and pepper. Add in the garlic and stir. Cook, stirring often, until the brussels soften slightly.
  Add in the orange juice and cook for 2 to 3 minutes more. Taste and season with more salt and pepper if desired.
  Transfer the brussels to serving dish. Toss with the orange segments, avocado and pomegranate arils. Drizzle with pomegranate molasses or balsamic glaze. Serve immediately! From How Sweet Eats
  Cantaloupe Salad
  • 6-8 C mixed greens
  • 1 ripe cantaloupe, seeded and cut in cubes
  • 1-2 ripe avocados cubed
  • 1/2 to 1 C chopped roasted nuts (walnuts, pecans are best)
  • 1/2 C picante sauce
  • 1/2 C honey
  • 1/2 Tbsp fresh lime juice
  Chill the greens, cantaloupe, avocados, and nuts. Toss together the picante sauce, honey, and lime juice. Mix and pour over salad, toss and serve.
  Enjoyment of life- Charlotte - a COVID-19 pandemic contribution
  Quinoa Corn Edamame Salad (vegan, gf) from 86lemons.com
  • • 2 cups frozen shelled edamame
  • • 1 cup frozen corn
  • • 1 cup cooked, cooled quinoa (leftover is great)
  • • 1 green onion, sliced (just green parts is fine)
  • • 1/2 red sweet bell pepper, diced
  • • 2 Tbsp finely chopped fresh cilantro
  • • 1 1/2 Tbsp olive oil
  • • 1 Tbsp fresh lemon juice
  • • 1 Tbsp fresh lime juice
  • • 1/4 tsp salt
  • • 1/4 tsp chili powder
  • • 1/4 tsp dried thyme
  • • 1/8 tsp fresh ground black pepper
  • • dash of cayenne
  
  PREP TIME: 20 min
  SERVES: 4
  1. Briefly boil the edamame and the corn, just until tender. Drain very well and cool completely.
  2. In a large bowl, combine the edamame, corn, quinoa, green onion, red pepper and cilantro.
  3. In a small bowl, whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until emulsified. Drizzle mixture over salad mixture and toss to coat. Cover and chill for at least two hours.
  Author: Linda @ Eating Well, Living Thin
  SOURCE URL: https://86lemons.com/quinoa-corn-edamame-salad/

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  Carrot and Rice Salad with Ginger-Lime Dressing
  • 3 Tbsp fresh or bottled lime juice (don’t overdo)
  • 1/2 tsp salt
  • 1 1/2 Tbsp canola oil
  • 2 tsp grated fresh ginger
  • 1 tsp dark sesame oil
  • 1/2 tsp minced garlic
  • 2 cups cooked rice (brown or white)
  • 1 cup grated or finely chopped carrots
  • 1/2 cup thin sliced scallions
  • 1/2 cup coarsely chopped dry roasted peanuts or almonds, divided
  • Some rye berries (option)
  • 2 Tbsp torn fresh cilantro leaves
  • some Dill, chives (options)
  • some Romaine lettuce leaves, for garnish
  In a large bowl, whisk lime juice and salt. Then whisk in canola oil, ginger, sesame oil, and garlic.
  Add rice, carrots, scallions, and 1/4 cup peanuts to dressing. Stir to blend. Line a platter with lettuce leaves. Mound rice salad in center of platter. Sprinkle with remaining peanuts and cilantro leaves.
  Makes 2 servings.
  By Marie Simmons in RiceandRecipes.com
  LindaALyon@gmail.com, Sep 2 2018: Ev said that the recipe is a keeper, and 2 friends asked for the recipe. So, it seems to be a good one to share with others. I made the following changes, based on what I had at hand: brown rice + rye berries, bottled lime juice that was not reconstituted (I get it at the co-op, because sometimes I am too lazy to squeeze limes), ginger paste from a tube (Trader Joes, again, because I am lazy), chives, almonds, dill. Basically, follow the general proportions, substituting the grain(s), nut, and herbs that you have at hand.

  Creole Veggies with Shrimp & Chicken Sausage

  1/4 C wild rice
  1 Tb Olive Oil
  1 C onion, chopped
  1 red or yellow pepper, chopped
  1 green pepper, chopped
  2-4 cloves garlic, minced
  3 oz small shrimp (e.g., frozen raw small shrimp)
  1 low-fat chicken sausage
  Salt & pepper & Cayenne pepper - to season
  6 oz Portobello mushrooms, sliced ~1/4"
  Blackening spices
  
  Begin cooking the wild rice first. It takes about 45 minutes. Thaw the shrimp in cold water if still frozen. Heat olive oil in large skillet; add onions & garlic; sauté on medium-high heat to translucence. Add peppers; sauté on high heat to brown. Set vegetable mixture aside. Lay out the mushroom slices (I put them in the skillet). Spray quickly with PAM olive oil. Flip. Spray 2nd side with PAM. Spill out a tablespoon or two of blackening spices in a small plate. Dip each mushroom slice in the spices, coating each side. Place in single layer in skillet. Turn on high heat. Cook both sides. Reduce heat. Cut slices in half if you want more pieces. Add the vegetables back into the skillet and mix. Season. Cut the sausage lengthwise, then slice to produce half-moons. Add the sausage and shrimp to the skillet; cook about 3 minutes (shrimp will curl up and turn pink). If you used pre-cooked shrimp, just heat them through. Adjust seasoning.

  Pomegranate and Green Olive Walnut Salad
  

  • 1/2 to 1 C green olives, chopped
  • 1/2 to 1 C pomegranate arils (fresh or frozen)
  • 3/4 C walnut pieces (unsalted shelled)
  • 1/4 C pistachios pieces (unsalted shelled)
  • 2 shallots, small, peeled, finely diced
  • 1 jalapeño or serrano pepper, seeded & finely diced
  • 1 to 4 T flat-leaf parsley, chopped or chiffonaded
  • 2 T extra virgin olive oil (or 1 T each olive and walnut oils)
  • 1 T pomegranate molasses (or molasses)
  • 1/2 lemon, juice of
  • black pepper, freshly ground
  Prep and mix together everything except the walnuts and pomegranate arils. About 15 minutes before serving time, spread the pomegranate in a flat dish to thaw. Preheat oven to 350F. Scatter the walnuts on a flat pan / rimmed cookie tray and roast 5-10 minutes to deep golden brown. Pour the roasted walnuts into a tea towel and rub well to remove skins as much as possible. Toss in a sieve to remove remaining skin and dust. Toss together pomegranate, olive mix, and walnuts, adjust seasoning as necessary with lemon juice, olive oil, pepper, pomegranate molasses., then serve immediately.

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  Stuffed Red Peppers

  Wash and halve lengthwise 2 red peppers. Remove seeds & core.
  
  Cook:
  1 C rice
  2 C water seasoned with bouquet garni (1 t of the kind in the jar works)
  
  Dice & soak in cold water:
  1 small eggplant
  then squeeze dry.
  
  Chop 1/4 C red onion
  
  Sauté the onion, then the eggplant, then
  4 oz Water Chestnuts
  in olive oil.
  
  Season the sauté with salt & pepper, 1/8 C capers, 2 cloves garlic, crushed, a few dashes of Louisiana Hot Sauce, 1/2 Lemon (juice of).
  
  Stir in:
  1/4 C plain Yoghurt
  Preheat oven to 400 F. Place Red Peppers in a baking dish oiled with olive oil. Fill peppers with the sauté mixture. Bake 15 min.

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  Southwestern Chick Peas and Corn

  • 1 can (15-16 oz) ceci (chick peas)
  • 1 can (15-16 oz) corn
  • 2 large cloves garlic, minced
  • 2-3 Tbsp olive oil
  • 2-3 tsp Penzeys Arizona Dreaming spice mix
  • salt to taste
  Mince garlic and let marinate in the olive oil.
  Rinse and drain the can of chick peas then leave it draining in a colander. Drain the can of corn and leave it draining in another colander.
  Heat large skillet over medium-high heat. Add the chick peas and dry-fry until the ceci begin to brown, stirring occasionally. Chick peas will dry off then begin to brown and pop a bit. Pour into a bowl or serving dish. Dry-fry the corn in a similar manner; do not rush or corn will be gummy. Add back the chick peas and mix corn and ceci together. Open a space in the center of the pan; pour in the garlic and olive oil. Cook until the garlic is turning brown and beginning to crisp up. Stir corn, chick peas, and garlic together. Sprinkle on the southwestern spices and mix well. Add salt and pepper to taste.

  Stuffed Portobello Mushrooms or Peppers or Squash...

  • 2 cups cooked grain (e.g., farro, spelt, kamut, einkorn, brown rice) or French lentils
  • 1 large onion, diced and sautéed until soft
  • 1/2 cup crumbled or coarsely grated cheese (e.g., cheddar, Parmesan, feta)
  • 1/2 cup toasted nuts or seeds, rough-chopped if large
  • 14-ounce can crush or diced tomatoes, preferably fire-roasted
  • 1 tsp sweet or smoked paprika
  • 1 tsp soy sauce
  • 1/2 tsp freshly ground pepper
  Mix all the ingredients together in a large bowl. Taste and adjust seasonings. If you want a moister mixture, add some broth or tomato juice. For a dryer mixture, add more grains, bread or cracker crumbs, or nut meal (such as almond). If the mixture needs a bit more flavor, add 2-3 Tbsp nutritional yeast.
  This recipe makes enough to stuff about 5 very large bell mushrooms or peppers. -Linda Lyon (2018)

  Spicy Chick Peas and Aubergine
  

  • 1/2 onion, diced
  • 1/4 C or more olive oil
  • 3 cloves garlic, minced
  • 1 eggplant, medium, peeled and diced quarter-inch
  • salt and pepper as needed
  • 1/2 lb potatoes, diced, cooked and chilled
  • 1 can chick peas drained --or--
  •   1 can Punjabi Chhole (chick peas and potatoes)
  Sauté onion in oil until clear, transfer to baking dish. Sauté diced eggplant until browned, add garlic for 1 minute, mix into onions. Spoon the spicy chickpea and potato mixture over the eggplant. Bake at 350F for 45 minutes.

  Cauliflower with Garlic Lemon and Parsley
  

  • 1 head cauliflower florets, washed
  • 4 cloves garlic, thinly sliced
  • 2-3 T olive oil
  • 1 lemon, juice and zest
  • 1/4 C flat-leaf parsley, finely chopped
  Put florets into a commodious glass dish, add 1/4 C water, cover with wax paper or paper towel, and microwave 2-5 minutes, testing for incipient tenderness each minute after the first. Florets will continue to cook so do not microwave until soft. Heat olive oil in sauté pan, stir in garlic for 1 minute, turn off heat, add florets and parsley and lemon juice, toss and stir. Garnish with lemon zest.

  Gigantes Plaki (Greek Gigantic Beans) - An Aegean Détente Wine Dinner

  • 1 lb dry butter beans
  • 1 white onion diced
  • 3 celery stalks diced
  • 15 oz can diced tomato
  • 2 T tomato paste
  • 1/3 C olive oil
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 T fresh parsley chopped
  • salt & pepper to taste
  Soak gigantes overnight covered with plenty of water. Next day, drain the beans, add them to a stock pot, fill with fresh water, cover, and bring to a boil. Watch for and skim off foam as it develops. Simmer the beans for 45-60 minutes.
  Drain teh bean but reserve the liquid.
  Put beans, tomatoes, onion, garlic, celery, and spices in a baking dish.
  In small bowl, mix 2 C reserved liquid with the tomato paste and olive oil. Pour over the beans. Stir carefully. Be sure beans are covered with liquid (add more reserved liquid if necessary).
  Cover dish and bake in 350-degree oven for 1 hour, checking at 30 minutes to see if more liquid is needed. After 1 hour, remove cover and continue to cook for another 30 minutes. Remove dish from oven and let cool slightly.
  Top with fresh parsley and serve. Makes 8 servings. - Joan Wesolowski & Phil Feidelseit
  Nutrition per serving: 232 kcal, carbs 44 g, protein 14 g, fiber 13 g, fat 1 g, saturated fat 1 g, sugar 8 g, sodium 48 mg, potassium 1277 mg, vitamin A 557 IU, vitamin C 10 mg, calcium 67 mg, iron 5 mg.

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  Apple Harvest Salad
  • 1/3 C apple cider vinegar
  • 1/3 C honey
  • 1 t cinnamon
  • 1/3 C olive oil
  • 1 lg Granny Smith apple, cored, thinly sliced
  • 8 C salad greens
  • 1/2 C chopped dried apricots
  • 1/2 C gorgonzola cheese crumbles
  • 1/2 C pomegranate arils
  • 1/4 C honey toasted chopped pecans
  Whisk vinegar, honey, oil, and cinnamon together. Toss all ingredients. Rochelle and Marty Javors, Autumn Feast, Nov 14 2015.
  --SOUPS--

  Ajo Blanco (Garlic Gazpacho)

  • 3 oz blanched almonds
  • 3 cloves garlic, peeled
  • 1.5 tsp salt
  • 4 oz (slices) stale white bread
  • 4 Tbls extra virgin olive oil
  • 4 Tbls Sherry vinegar
  • 4 C cold water
  • 20 seedless grapes, halved just before serving
  Soak bread in 1-2 C cold water. In a food processor, blend garlic, almonds, and salt until smooth. Squeeze out excess water from bread and tear bread into quarters. Add bread to food processor and pulse to blend. Leave processor running while you drizzle in the olive oil, then vinegar, then remaining cold water. Taste. Adjust salt, vinegar, and water to suit. Chill at least 2-3 hours (and up to 5 days). Serve with grapes in the soup. Makes 4-8 servings.
  Broccoli Cheddar Soup
  • 12 Tbl butter (1 1/2 sticks)
  • 2 C yellow onions, chopped
  • 2 C carrots, chopped
  • 4 cloves garlic, minced
  • 3 lbs broccoli, finest florets separated from peeled, chopped stems and other bits
  • 1/2 C flour
  • 4 C vegetable broth
  • 4 C half-and-half
  • 16 oz sharp cheddar, grated
  • salt & pepper
  • 1/4 tsp nutmeg or 2 tsp thyme
  • pinch cayenne and/or 1/3 C sherry (optional)
  Prepare the broccoli by peeling tough stems then dicing everything but the best-looking florets. Separate finest florets into small bitesize pieces.
  Heat half the butter in a heavy saucepan. Add onion, carrots, and garlic. (Feel free to add celery.) Cook stirring occasionally 8-10 minutes until onion is translucent.
  Add broccoli stems/pieces, add about 1-2 C of the vegetable broth, return to a boil then simmer 10 minutes. Transfer this mixture to a bowl for now.
  Melt remaining 6 Tbl butter in the same saucepan. Whisk in flour and cook until bubbling and golden brown (2-3 mins). Gradually whisk in the rest of the broth until no lumps remain. Whisk in the quart of half-and-half next. Add the broccoli florets. Bring to a boil then simmer, stirring frequently, until the mixture thickens and the broccoli is tender (25-30 minutes).
  Meanwhile puree the vegetables.
  Add the puree and the grated cheddar to the soup. Add the nutmeg and adjust the seasoning.
  Serves 8-12. Omitting carrots or doubling up on the veggies works well, too.

  Cold Cucumber Avocado Soup
  

  • 2 large cucumbers, peeled, chunked (if seeds are tough, remove them)
  • 1 large Hass avocado, peeled
  • 2 scallions, washed & chopped (green & white parts)
  • 2 T lime juice
  • zest of 1 lime
  • 1 medium jalapeño, seeded & chopped
  • salt & pepper to taste
  
  Puree ingredients in blender until smooth. Add water to achieve desired consistency. Top with mango-peach salsa. 4 servings.

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  Cantaloupe Soup with Mint and Crispy Prosciutto
  

  • 1 cantaloupe, very ripe, chilled
  • 1/2 C dry sherry
  • 2 limes, juiced
  • 3 oz prosciutto
  • fresh mint leaves, chiffonaded
  Carve rind off the very ripe cantaloupe. Be sure to remove all hint of greenness and hard rind. Remove seeds. Cut up and puree with sherry and lime juice until very smooth. Refrigerate for at least two (2) hours. 15 minutes before serving time, cut up prosciutto and sauté over medium heat about 7 minutes until crispy. Remove mint leaves from stems. Roll up the mint leaves and slice very finely. Re-blend the melon soup in blender or processor as it may have separated while chilling. Pour into 10 bowls, garnish with prosciutto in center and mint around the edge.

  Crab Curry Soup
  

  • 1 lb fresh crab meat from your best fish shop
  • 1 quart carrot-ginger, carrot, or squash soup - box or make your own
  • ginger root
  • 2 Tbsp garlic, minced
  • 4 Tbsp butter
  
  Place crab meat in a strainer in the sink to drain. Mince peeled ginger root to get 3 Tablespoons. Mince garlic. Melt butter in a large skillet, sauté the ginger about 1 minute then add the garlic for another minute. Add the crab meat and sauté a couple minutes. Add carrot-ginger soup, heat the soup over medium-low heat until piping hot, stirring as needed. Do not scorch the soup.

  Heirloom Tomato Gazpacho with Avocado Compote

  • 8 oz Heirloom Tomato (mix any variety)
  • 1 ea English Cucumber, skin removed.
  • 1 ea Red, Yellow and Green Bell Pepper, gutted and seeds removed.
  • 4 oz Sourdough Bread or any other stale leftover bread
  • 1 ea Fennel Bulb
  • 2 ea Garlic Cloves
  • 3 oz Sherry or Red Wine Vinegar ( Ω of each would be preferred )
  • 3 ea Avocado
  • 1 ea Lime
  • 4 oz Extra Virgin Olive Oil
  • 2 oz Butter
  • 1 cup Ice
  • TT Salt and Pepper
  Blend together in a blender Tomatoes, Cucumber, Peppers, Bread, Fennel, Garlic and Ice Together with Cold Water. Blend until smooth. Could take up to three minutes. Add vinegars last and season to taste with Salt and Pepper. Strain through a mesh strainer. You can leave unstrained if you prefer! Chill until ready to serve.
  Remove avocado from skin and discard center bulb. Dice avocado into small dice and place into a small mixing bowl. Add fresh squeezed lime juice to avocado and season with salt and pepper. Reserve until service.
  To serve: Place soup in bottom of small soup bowl. Add a dollop of avocado in center and garnish with extra virgin olive oil.

  Gumbo

  Prep time is 1.5-3 hours. Reheats extremely well. If you are sensitive to hot peppers, omit jalapeño and cayenne peppers.
  Preheat oven to 375F. In heavy pot, whisk together over low heat:

  • 2-3 T olive oil
  • 3/8 C flour
  until thick & smooth. Remove pot to 375F pre-heated oven. Bake 20-30 minutes to golden brown. This is your roux.
  Chop:
  • 1 onion
  • 4 cloves garlic
  • 1 or 2 jalapeños
  • 1 red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 1/2 C celery (optional)
  Sauté these vegetables in your baked roux over medium-high heat, onion and garlic first, ~8 minutes, then (celery &) peppers ~5 minutes.
  Add:
  • 2-6 C broth/stock
  • 3/4 tsp oregano
  • 3/4 tsp thyme
  • 2 bay laurel leaves
  • 1 pound Italian fennel chicken sausage / jalapeño chicken sausage, sliced (this is a low-fat product)
  • 1/8-1/4 tsp cayenne
  • (1 C chopped tomatoes - optional)
  • (1/2 C sliced okra - frozen or fresh, optional)
  If you are in a hurry, use less broth and simmer 20-30 minutes while rice cooks. Otherwise use more broth and simmer 1 1/2 to 2 hours. Cook:
  • 6 C rice
  Clean (thoroughly!) 1/2 lb kale. Remove ribs. Cut up. Scrub and dice one or two Potatoes.
  Last 20 minutes, add to gumbo:
  • 1/2 pound kale, cut up
  • 1-2 Potatoes, diced
  Sauté over high heat in large skillet:
  • 1 pound sliced/diced chicken breast
  • 1-2 T olive oil
  • 1 T paprika
  • 1 tsp oregano
  • 1 tsp onion powder
  • 1/8 tsp garlic powder
  • salt & pepper to taste
  Set aside.
  When rice is done, stir into gumbo:
  • 1 pound shrimp
  • 1 pound sautéed chicken pieces
  Cook 2-3 minutes. Adjust seasoning with salt, black pepper, and cayenne pepper. Serve gumbo over rice!
  Vegetarian version: Clean & slice 3 4-inch portobello mushrooms. Spray with olive oil. Dredge in blackening spices. Sauté in olive oil. Omit the meats. Add mushrooms immediately before serving.

  Lentil Soup

  • 1 lb. Dry Lentils
  • 28 oz. Can of Diced or Crushed Tomatoes
  • 2 Bay Leaves
  • 3/4 Tbsp. Salt
  • 1/4 tsp. Coarsely Ground Black Pepper
  • 1 Medium Onion, diced
  • 1 C. Chopped Carrots
  • 1 C. Chopped Celery
  • 2 Small to Medium-sized Sweet Potatoes
  
  Wash lentils and parboil by stirring beans into 2 qts. unsalted boiling water. After adding lentils, bring water back to a full, rolling boil. Then turn of the heat and set timer for 10 minutes (no more or they turn to mush).
  While the lentils are parboiling, place the remaining ingredients in a 2 1/2 qt. crockpot. Once the lentils are parboiled, add them to the ingredients in the crockpot and mix thoroughly. Next, add water to the crockpot until it is within 1/2 inch of the top rim.
  Turn crockpot on low and cook for 8-10 hours.
  Makes about 2 1/2 quarts of soup.
  Secrets:
  Best if served with rice and/or plain yogurt (can be fat free). The soup freezes well. I like to make a full crockpot, divide it into single serving portions, and freeze. Makes for very easy winter evening meals.
  Some swear the only way to eat lentil soup is with a drizzle of red wine vinegar on top of your bowl. Try it!

  Passover Matzo Balls for Soup

  • 5 whole eggs plus one yolk
  • 1/4 cup of plain seltzer
  • 1 tsp salt
  • dash of ground pepper
  • 1 cup matzo meal
  • 1/4 cup vegetable oil
  • 1 T. finely chopped parsley
  • 1/8 tsp ground ginger
  • 1 T matzo cake meal
  
  Sharon Myers writes, "I am sending this early so that you can all try these Matzo Balls for the holiday. They float! My mother's recipe and her holiday china!"
  
  Beat the eggs and yolk lightly until well combined. Add the seltzer, salt and pepper. Mix. Add the rest of the ingredients and stir until combined. The batter will be sticky.
  Cover with plastic wrap and refrigerate overnight.
  Fill a wide sauce pan with a good fitting lid with water, 2/3 of the way up. Add some kosher salt and bring to a boil.
  Once the water is boiling, coat your hands with a bit of vegetable oil. Form the matzo balls using a large soup spoon. Roll in your hands and drop into the water. Oil your hands as needed. Once you have used all of the batter, cover the pot with the lid and bring back to a boil. Once it is boiling turn the temperature down and ...
  DO NOT LIFT THE LID FOR 2 HOURS
  Once they are done remove to a glass pyrex dish to cool. They can be frozen or kept in the refrigerator for 2 or 3 days before adding them to your chicken soup.

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  Melon Soup!

  • 10 slices prosciutto slices
  • 1 cantaloupe melon, cut into chunks (about 5 cups)
  • 1 (14-ounce) can tomatoes (recommended: San Marzano)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 fresh basil leaves, very thinly sliced
  Puree melon with tomatoes, prosciutto, salt and pepper. Add basil. Chill. Enjoy.
  Variations: add orange juice, add cayenne, omit tomato, add plain yogurt.
  Mushroom and Black Bean Tortilla Soup (and Adobo)
  
  Eddie Garza’s veganized version of the tortilla soup his Mexican grandmother made uses silky oyster mushrooms, which bring rich umami. We added black beans for more protein. By Joe Yonan. https://www.washingtonpost.com/recipes/mushroom-and-black-bean-tortilla-soup/ .
  Servings: 4 (makes 8 cups)
  Ingredients
  • 3 T vegetable oil, divided, plus more as needed
  • 4 (6-inch) corn tortillas, cut into 1-inch strips
  • 1/2 small yellow onion (3 oz), chopped
  • 1 medium carrot (3 oz), scrubbed and chopped
  • 1 celery rib (2 oz), chopped
  • 2 garlic cloves, chopped
  • 15-oz can no-salt diced tomatoes, with juices
  • 2 T adobo sauce (from canned chipotles in adobo)
  • 8 oz fresh oyster mushrooms (may substitute maitake, shiitakes or buttons), trimmed and cut or torn into bite-size pieces
  • 1 tsp ground cumin
  • 1 tsp dried oregano, preferably Mexican
  • 1 tsp ground black pepper
  • 1/2 tsp fine salt as needed
  • 4 C no-salt vegetable broth
  • 15-oz can no-salt black beans (1.5 C), drained and rinsed
  • 1 C frozen corn kernels
  • 1/2 C plus 2 T chopped fresh cilantro, divided
  • 2 T fresh lime juice, plus more as needed
  • 1/2 C shredded vegan cheese, such as Violife
  • 1 Hass avocado, halved, pitted, cut into wedges
  Directions
  Time: 25 mins active, Total: 45 mins
  Step 1. In a large soup pot or Dutch oven over medium-high heat, heat 1 T of the oil until shimmering. Working in batches if needed to avoid overcrowding, add enough corn tortilla strips to fit in one layer without overlapping, and fry until golden and crisp, about 2 minutes per side. Using a slotted spoon or tongs, transfer the strips to a plate lined with a clean towel, and repeat with the remaining strips, adding more oil if needed.
  Step 2. In the same pot over medium-high heat, heat another 1 T of the oil until shimmering. Add the onion, carrot, celery and garlic and sauté until soft, 5 to 7 minutes. Transfer to a blender, add the tomatoes with their juices and the adobo sauce, and blend until smooth.
  Step 3. In the same pot over medium-high heat, heat the remaining 1 T of oil until shimmering. Add the mushrooms and cook, stirring occasionally, until they start to brown, 5 to 7 minutes. Add the cumin, oregano, pepper and salt. Cook, stirring, until fragrant, 15 seconds. Pour in the tomato mixture from the blender and bring to a boil. Reduce the heat so the liquid is simmering, and cook for about 5 minutes.
  Step 4. Add the broth, increase the heat to high, and bring to a boil. Reduce the heat so that the liquid is simmering and cook, uncovered, until the flavors have melded, about 15 minutes.
  Step 5. Add the beans, corn, 1/2 C of cilantro and the lime juice. Cook until the corn is heated through, about 2 minutes. Taste, and add more salt and/or lime juice, if needed.
  Step 6. Divide among serving bowls and top each serving with tortilla strips, cheese, avocado and the remaining cilantro. Serve hot.
  
  Adobo, from adobar, to marinate, is made of 18-20 smoked dried jalapenos (chipotle Morita) roasted @400F 1-2 mins & then soaked in hot water 20-30 mins [remove seeds & stems then],1 Roma tomato roasted @400F 20-30 mins, 1/2 onion, 1/2 tsp brown sugar, 2 cloves garlic [1 in blender w chiles and tomato and onion, 1 minced & added later], 1/2 tsp oregano, 1/4 tsp cumin, 3 T apple cider vinegar, 1/2 C hot water for blender, 1 tsp salt, black pepper, olive oil. Blender: 6-7 chiles, 1/2 onion, 1 clove garlic, 1/2 tsp brown sugar, 1/2 C water. Saute: small bit of the onion finely diced then add 1 clove minced garlic and 1/2 tsp Mexican oregano, 1/4 tsp cumin, 1 tsp salt, and some fresh cracked black pepper. Then add the blender mix plus 3 T apple cider vinegar, 1/4 C water, remaining 12-14 drained chiles. Simmer 10-15 minutes or until reduced to your preferred consistency. Adjust seasoning with salt, brown sugar, vinegar, spices. From https://www.mexicanplease.com/homemade-chipotles-adobo/ . Or just buy a can of chipotles in adobo.
  Oyster Artichoke Soup New Orleans
  
  • 1/2 cup butter
  • 2 bunches green onions, chopped
  • 3 ribs celery, chopped
  • 3 cloves garlic, pressed
  • 1-3/4 pounds fresh cut artichoke hearts, or 3 9-oz packages frozen artichoke hearts defrosted and quartered, or (as a last resort) 2 14-oz cans artichoke hearts, washed, drained, and quartered
  • 3 tablespoons flour
  • 1 to 1-1/2 quarts homemade chicken stock
  • Cayenne to taste
  • 1 teaspoon salt
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon fresh thyme
  • 1 quart oysters, drained and chopped (reserve liquor)
  • 1/3 cup sherry
  • 1 cup half-and-half
  • 1 cup milk
  
  In a heavy 4-quart pot melt the butter over medium heat. Add the green onion, celery, and garlic and sauté until soft. Add the artichokes. Sprinkle the mixture with the flour and stir to coat the vegetables well, but do not let the flour brown. Gradually add the stock, stirring constantly. Add the cayenne, salt, Worcestershire sauce, and thyme. Simmer the mixture, covered, for 1 hour. Add the oysters, oyster liquor, and sherry and simmer for 10 minutes. Do not allow the soup to boil. Stir in the cream and milk. Cool and refrigerate for at least 8 hours. Before serving, heat the soup slowly over low heat. Serves 8 bowls or 16 cups. - Alan, Texas

  Oyster and Brie Soup - Paul Prudhomme
  

  • 3 dozen small to medium oysters in their liquor, about 18 ounces
  • 4 cups cold water
  • 1/2 pound (2 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 1 cup coarsely chopped onions
  • 1/2 cup coarsely chopped celery
  • 1/2 tsp. white pepper
  • 1/2 tsp. ground red pepper
  • 1 lb fresh brie cheese, cut in small wedges, with rind on
  • 2 c. heavy cream
  • 1/2 champagne, optional (or sparkling Burgundy)
  Instructions
  Combine oysters and water; stir and refrigerate at least 1 hour. Strain and reserve the oysters and oyster water; refrigerate until ready to use.
  In a large skillet melt the butter over low heat. Add the flour and beat with a metal whisk until smooth. Add the onions and celery; sauté about 3 minutes, stirring occasionally. Stir in peppers and sauté about 2 minutes more. Set aside.
  In a 4-qt saucepan, bring oyster water to a boil. Stir in the sautéed vegetable mixture until well mixed. Turn up heat to high. Add cheese; cool until cheese starts to melt, about 2 minutes, stirring constantly. (Be careful not to let the cheese scorch.)
  Lower heat to simmer and continue cooking for about 4 minutes, stirring constantly. Remove from heat, strain soup and return to pot. Turn the heat to high and cook about 1 minute, stirring constantly. Stir in cream; cook until close to a boil, about 2 minutes. Stir in champagne, if desired.
  Turn off heat and add oysters. Let pan sit for about 3 minutes to plump oysters. Serve immediately.

  Smokin' Hot Corn Chowder

  • 1 medium potato [3/4 C], russet or gold, diced
  • 3/4 C [1/2 medium] onion, diced
  • 3/4 C [3-4 oz] carrot, diced
  • 1 jalapeño, minced
  • 1/2 inch of red chili pepper, minced (optional)
  • 2 cloves garlic, minced
  • 1 T olive oil
  • 2 C vegetable broth
  • 1 15-oz corn, drained
  • 1.5 tsp thyme
  • 1 tsp Penzeys Arizona Dreaming or 1/2 tsp cumin
  • 1/4 tsp cayenne
  • 1/4 tsp smoked paprika
  • 2 T nutritional yeast (optional)
  • 1/3 C heavy cream (optional)
  • Optional garnishes and sides:
  • 2-3 slices of bacon, cup into small pieces
  • Red chili pepper (raw), a few thin slices
  • Fresh rosemary, chopped
  • Spicy pepitas, a small handful
  • Spicy almonds
  • Hot spiced Cheezits
  • Raw carrots, julienned
  IN ADVANCE: Cook the potato; chill (to reduce the glycemic index); peel and dice small. Eat the peelings!
  Saut&3233; diced onion, diced carrot, diced jalapeño in olive oil. Cook ~5 minutes.
  Add minced garlic. Cook ~2 minutes.
  Add broth, diced cold cooked russet or gold potato, thyme, smoked paprika, cumin, cayenne. Bring to boil. Reduce & simmer 10 minutes.
  Add the drained corn and nutritional yeast. Simmer 5 minutes.
  Pull out 3/4 C of the soup solids. Blender the rest adding 1/4-1/3 C heavy cream.
  Mix solids back into the liquid. Simmer 5 minutes. Chop & cook 2-3 slices bacon. Serve soup garnished with the bacon, minced raw red chili pepper, chopped fresh rosemary, and spicy pepitas, with spiced almonds, hot Cheezits, & raw julienned carrots on the side.

  Tuscan Bean Soup

  • 2 Tbsp Extra Virgin Olive Oil
  • 2 cloves garlic, minced
  • 1 C chianti
  • 1 C broth
  • 2 cans Canellini (white beans), drained and rinsed
  • 1 can chopped tomatoes, or 1-2 fresh tomatoes cored
  • fresh kale - about 4-6 leaves well washed
  • pecorini - hard sheeps milk cheese
  • sage leaves, fresh
  Heat olive oil; sauté garlic 1 minute. Add chianti, broth, canellini, tomatoes, and kale. When tomato skin blanches, remove it(them) and chop the tomato(es). Simmer 1-3 hours, stirring regularly to prevent sticking. When it tastes good, serve with a garnish of freshly grated pecorino and few bits of chopped fresh sage. Great with grilled rosemary bread. When reheating leftover Tuscan soup, a splash of chianti adds pizzazz.

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  Beet Apple Arugula Salad
  • 4 C baby arugula
  • 1/2 C raw beets julienned
  • 1 medium apple thinly sliced
  • 1/4 C shaved fennel bulb or julienned raw jicama
  • 1/4 C toasted almonds
  • ginger-honey-lemon vinaigrette
  Assemble salad. Dress with a vinaigrette such as the one below.
  
  Ginger-Honey Vinaigrette
  • 1/2 C olive oil
  • 1/4 C honey
  • 1/4 C lemon juice
  • 2 T minced ginger
  • 2 T apple cider vinegar
  • Salt & pepper if desired
  Process all ingredients EXCEPT the oil then add the oil slowly into the running processor. From https://www.paleoscaleo.com/honey-lemon-ginger-dressing/
  Thai Peanut Brussels Sprouts
  • 3 cups chopped Brussels sprouts
  • 1-2 tbsp ghee
  • 1 garlic clove, minced
  • Salt & pepper
  • Red pepper flakes
  • Cilantro for garnish
  • Optional: add in chopped peanuts for a little crunch!
  • For the peanut sauce:
  • 1/3 cup creamy peanut butter **creamy is key
  • 2 tbsp coconut aminos or low-sodium soy sauce
  • 1 tbsp rice vinegar
  • juice of 1 lime
  • 1/4 tsp garlic powder
  • 1/4 cup water (may need to add more if still thick)
  • 1/4 tsp sea salt
  
  Preheat oven to 400 F.
  In cast iron skillet, add minced garlic and ghee.
  Add in the chopped Brussels sprouts and sauté. Continue to sauté for 7-8 minutes or until Brussels start to brown.
  Place skillet into the oven and continue to cook the Brussels for 10-12 minutes. (Keep an eye on them and continue to mix up half way through).
  Once out of the oven, pour into bowl and mix with peanut sauce. Option to save some for extra dipping depending on how saucey you want them!
  Top with red pepper flakes, cilantro and peanuts. From Taylor at https://onebalancedlife.com/thai-peanut-brussels-sprouts/.
  Chili Peanut Brussels Sprouts Chili Peanut Roasted Brussels Sprouts
  • 4 cups chopped Brussels sprouts
  • 2 tbsp olive oil
  • 1/3 cup coconut aminos or low sodium soy sauce
  • 1/4 cup water
  • 1 tbsp natural, creamy peanut butter
  • 1 tbsp pure maple syrup or honey
  • 1 clove of garlic, crushed
  • 1 tsp tapioca flour, or substitute regular flour, arrowroot or cornstarch
  • 1 tsp chili garlic sauce, or any chili sauce/paste
  • 1/4 tsp salt, plus more to taste
  • 1/4 tsp red pepper flakes
  • 1/4 cup crushed peanuts
  
  Preheat your oven to 400 F.
  Cut off the ends of your brussels sprouts, and slice them in half. Rinse well and set aside.
  In a large bowl (big enough to mix your brussels sprouts), whisk together all remaining ingredients except for the oil and peanuts.
  Place your brussels sprouts into the bowl and toss with the sauce until evenly coated.
  Layer them onto a large greased baking sheet, and drizzle with the olive oil.
  Bake for about 30-35 minutes, flipping halfway through. I like to place them under the broiler for the last 3 minutes.
  Once ready, season with more salt if needed- this will depend on what type of soy sauce you use.
  Serve fresh with the crushed peanuts and extra red pepper flakes. From Gal Shua-Haim at https://somethingnutritiousblog.com/chili-peanut-roasted-brussels-sprouts/#wpzoom-premium-recipe-card/ .
  N.B.: Chili garlic sauce is made with chili peppers, garlic, rice vinegar, and salt
  Crispy Brussels Sprouts from CJ Eats
  • 1.5 lbs Brussels Sprouts, washed and halved lengthwise
  • 1/2 tsp garlic powder
  • 1/2 T kosher salt
  • 1 tsp black pepper
  • 1 T honey
  • 1/2 C olive oil, divided in half
  
  1. Place an empty baking sheet in the oven then turn on the oven to 450F to preheat.
  2. Cut Brussels Sprouts lengthwise into halves and transfer to a bowl. Season with 1/4 cup of olive oil along with kosher salt, black pepper, garlic powder, and honey. Mix until all the brussels sprouts are evenly coated.
  3. Once the baking sheet is hot, carefully set it on a heatproof surface and drizzle about 1/4 cup of olive oil evenly across the baking sheet.
  4. Carefully add the mixed brussels sprouts and place them flat side down on the tray.
  5. Roast the brussels sprouts in the oven for 25-30 minutes until crispy, flipping occasionally over once about halfway through cooking.
  From Chris Joe (CJ) at https://cjeatsrecipes.com/roasted-brussels-sprouts/ .
  Gochujang Spiced Brussels Sprouts
  • 4 C Brussels Sprouts, washed and halved lengthwise, dry
  • Pineapple chunks, well drained
  • 2-3 cloves garlic minced
  • 1/3 C Korean Gochujang Sauce
  • 1 T sesame oil
  • 1 tsp sesame seeds, raw or toasted
  • Tamari - a splash
  • 1-3 tsp Honey
  • 1 tsp Black pepper
  • 1/4 C Olive oil
  Wash and trim brussels sprouts, cut in half, let dry. Drain can of pineapple chunks in a colander and leave the colander on a plate to drain thoroughly. Mix the garlic, gochujang sauce, sesame oil, olive oil, tamari, honey, and black pepper in a bowl. Preheat oven to 450F (can preheat the baking sheet too per CJ above if not using parchment). Toss brussels and pineapple in the sauce. Spread out on baking sheet. Bake 25-30 minutes.
  Based on CJ recipe above and https://profusioncurry.com/gochujang-spiced-korean-brussels-sprouts/ and https://www.healthygffamily.com/recipe/pineapple-glazed-crispy-brussels-sprouts/ .
  Balsamic Roasted Brussels Sprouts With Bacon
  • 1 1/2 pounds Brussels sprouts washed and dried
  • 4 ounces (120 g) diced bacon or pancetta
  • 1/4 cup good olive oil
  • 4 cloves garlic crushed or finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 2 tablespoons balsamic glaze or more to serve
  
  1. Preheat the oven to 425°F (220°C). Lightly grease a large baking pan with nonstick cooking oil spray or a light coating of oil. Set aside.
  2. Trim the ends of sprouts and cut in half lengthwise.
  3. Arrange brussels sprouts, any loose leaves, bacon and garlic on the pan. Drizzle with olive oil. Season with salt and pepper. Toss well and spread mixture out in a single layer.
  4. Roast sprouts, turning once through cooking, until tender with charred edges. The bacon will be cooked and crispy (25-30 minutes).
  5. Toss with the balsamic vinegar. Adjust taste with extra salt and pepper, if needed. Serve immediately.

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  Roasted Brussels Sprouts with Bacon and Pomegranate
  • 3 slices bacon [substitute: pistachios]
  • 1-1/2 pounds brussels sprouts halved
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 Tbls balsamic vinegar
  • 1 Tbls maple syrup
  • 3 Tbls pomegranate arils
  To start, I cook my bacon in the oven on a baking sheet, then remove the bacon and toss in my Brussels sprouts, sprinkle with the salt and pepper and toss them to make sure they are well coated. Then, I roast them until they are tender, about 20 minutes.
  1. Preheat oven to 425ºF.
  2. Arrange bacon on the baking sheet and bake until cooked throughout, about 12 minutes. Remove the bacon from the sheet pan and set aside to cool. Once cooled, crumble.
  3. Place the Brussels sprouts onto the baking sheet used for the bacon and sprinkle with salt and pepper and lightly toss to coat. Roast the brussels sprouts, stirring occasionally, until tender and caramelized, about 20 minutes. Meanwhile, combine the maple syrup and balsamic vinegar and set aside.
  4. Remove the Brussels sprouts from oven, drizzle with maple syrup mixture, add crumbled bacon and pomegranate seeds and toss to coat. Serve warm. From Add A Pinch
  --GRAINS, RICE, PASTA, POTATOES, BEANS--

  Jollof Rice from Shakirat Adeyemi (easylifess@yahoo.com)

  • Butter - 2 Tsp unsalted
  • Groundnut or canola oil - 1/4 C
  • Tomatoes - 2 medium
  • Red bell peppers - 2
  • Habanera pepper - 1
  • Onion - 1 medium, divided
  • Bay leaves - 2
  • Water or chicken stock - 2.5 C
  • Maggi bouillon cube - 2
  • Curry - 1/2 tsp
  • Thyme - 1/2 tsp
  • Salt to taste
  • Rice - 1.5 C
  [4/23/2011] We used red rice and added 1/3 C French lentils, then made a 2nd batch of the pepper mixture but substituting 1 jalapeño for the habanera and served that raw as a cooling salsa. We also trimmed some rib eye carefully and cut it into small morsels, dried them off, rolled them in a mixture of spices, sautéed them, and embedded the steak in the finished rice dish.
  Directions:
  1. Combine 1/2 onion, tomatoes, red & habanera peppers in blender or food processor; blend to paste-like consistency. Do not touch your face after handling the habanera.
  2. Parboil pepper mixture for about 30 minutes
  3. Set a pot on medium heat, add 1 Tbsp butter + the oil
  4. Chop remaining onion, add to hot oil
  5. Cook for 3 minutes, stirring often
  6. Add parboiled pepper mixture
  7. Add the water or stock
  8. Add curry, thyme, bay leaves, bouillon cubes
  
  Cover the pot and simmer for 30 minutes or until water is about dried, Taste for salt. Add remaining butter. Stir and cover 5 minutes. Remove bay leaves. Serve with plantain/chicken/salad.
  * The trick to cooking jollof rice is in how much heat you apply at the different stages of preparation. [We were unsure how to interpret this advice.]
  ** Other ideas from JZ & Laurel watching a tv show about food in Egypt: caramelized onions, French lentils, chick peas

  Chimichurri Rice from Adina

  • Rice
  • 1 1/4 C rice
  • 1 onion medium finely chopped
  • 2 Tbsp olive oil
  • 2 C chicken or vegetable stock
  • 1 1/4 C tomato sauce (10 oz)
  • 1/2 tsp fine sea salt or to taste
  • 1/4 tsp ground black pepper
  • Chimichurri
  • 3 Tbsp parsley chopped
  • 2 Tbsp cilantro chopped
  • 2 Tbsp red wine vinegar
  • 2 garlic cloves grated
  • 1 tsp oregano
  • 1/4 tsp red pepper flakes or to taste
  • 1/4 tsp ground cumin
  • 1/4 tsp fine sea salt
  • 4 Tbsp olive oil
  
  Heat 2 T oil in heavy-bottomed pan. Cook onion about 2 mnutes on medium-low until a bit softer.
  Add the rice and toast it until translucent, about 2-3 minutes. Stir often and make sure onions do not brown too much.
  Add the stock, tomato sauce, salt, and pepper. Bring to a boil, then simmer covered on low heat about 20 minutes until rice is done (longer for brown rice).
  Let rest for 5 minutes.
  While rice is cooking, chop herbs finely. Combine vinegar, grated garlic, oregano, red pepper flakes, cumin, and salt in a small bowl. Whisk in the olive oil until the mixture emulsifies slightly. Stir in the chopped herbs.
  After rice has rested, add about 3/4 of the sauce and combine gently.
  Top with remaining chimichurri sauce when serving.

  Quinua Salteada con Acelga (Quinoa Sautéed with Swiss Chard)
  For Peruvian Wine Dinner Chez France Feb 24 2018

  Quinua Hervida Simple (simple boiled quinoa)

  • 1 1/3 pounds quinoa
  • 2 tsp salt
  Place quinoa in 3 quarts salted water at medium heat, bring to boil, stirring occasionally. Lower heat and simmer for about 10 minutes. Remove from heat and drain. Makes 8 Cups.

  Quinua Salteada con Acelga (sautéed quinoa with Swiss chard)

  • 12-14 ounces slab Bacon, finely diced
  • 8 Garlic cloves, finely minced (2 tablespoons)
  • 2 medium yellow Onions (1 pound)
  • 4 yellow Andean Peppers (ajis amarillos), seeded and coarsely chopped
  • 1 bunch of Swiss Chard (or 2), leaves coarsely chopped, stems halved lengthwise and then cut into ¼ inch pieces
  • freshly ground Black Pepper
  • 8 cups simple boiled Quinoa
  • 1 tablespoon extra virgin Olive Oil
  Sauté bacon in large skillet over medium heat, stirring occasionally, until lightly browned and fat is reduced, about 8 minutes. Add the garlic and sauté until golden, about 40 seconds. Then add onion and chiles and cook until onion is light golden, about 6 minutes. Add black pepper. Add Swiss chard stems and cook until tender, about 7 minutes. Add swiss chard leaves and cook until wilted, about 1 minute. Remove from heat and add cooked quinoa and olive oil. Season with salt. Makes 16 servings.

  Spinach Potato Sour Cream Casserole
  Prep Time 10 minutes mins, Cook Time 32 minutes mins, Total Time 42 minutes mins
  Servings: 4 - 5 portions (as a side 6 portions). Calories: 546. Author: Julia
  Ingredients

  • 4 pounds potatoes, peeled & diced (2 kilos)
  • 2 T oil, see note 1
  • 1 onion (minced), see note 2
  • 8 C fresh spinach leaves, see note 3
  • 4 garlic cloves (minced)
  • 7 oz sour cream (200 grams), see note 4
  • 1/2 tsp salt
  • 1/4 tsp black pepper (or less)
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 8 oz cheddar cheese (240 grams), see note 5
  
  Instructions
  1. Preheat oven to 400 Fahrenheit (200 Celsius).
  2. Transfer peeled and diced potatoes into a pot and pour water in. Use just enough water so they all are submerged. Add salt (I used 2 teaspoons per 3 cups of water). Cover with a lid and bring to a boil. Then, reduce the heat to low and simmer until they are almost done (don't overcook).
  3. Meanwhile: Heat oil in a large frying pan/skillet and add onion. Sauté until translucent, about 4 minutes. Add fresh spinach in stages and sauté until all leaves are wilted. Now, stir in minced garlic and cook until it releases its aroma. Turn off the heat. In a small bowl, mix together sour cream, salt, black pepper, oregano and garlic powder until smooth.
  4. Drain the water from the potatoes and combine them with the spinach and sour cream mixture (either in the pot or directly in an oven-proof dish). Pour the mixture into an oven-proof dish (see note 6) and cover with grated cheese.
  5. Cook at 400° Fahrenheit (200° Celsius) until the cheese is golden brown and potatoes soft, about 25 minutes.
  6. Enjoy!
  Notes
  1. You can use either olive oil or normal cooking oil (sunflower, vegetable).
  2. I used 1 full cup of minced onion in this recipe.
  3. 1 cup of spinach, packed = about 1 ounce. You will need at least 8 ounces (240 grams) of fresh spinach for this recipe. If you use less, you will end up with a lot of potatoes and only a little spinach.
  4. 7 ounces of sour cream is about 3/4 cup.
  5. Cheddar can be substituted with other cheese, but I prefer using this one as it adds a ton of flavor. Also, some ready-shredded cheese doesn't melt well, for that reason I buy blocks of cheese and shred it myself.
  6. I used a rectangular oven-proof dish with the dimensions of 9 x 7 inches (23 x 18 cm). This dish is 3 inches (7 cm) deep. You can also use an oven proof dish that is shallower than this but to hold the amount stated in this recipe it will have to be larger in size.
  7. The prep may take longer than 10 minutes, but most of it is done while the potatoes are cooking so you don't waste any extra time doing it.
  https://www.happyfoodstube.com/spinach-potato-casserole/

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  Baked Falafel

  This falafel recipe is my favorite vegetarian main dish. I like them stuffed into pita sandwiches, but they're also delicious over salads, grain bowls, or on their own for a quick snack! Gluten-free and vegan. -Linda Lyon

  • 1 C uncooked chickpeas, soaked 24 hours, drained, rinsed, and patted dry * (see note)
  • 1/2 C chopped shallot or yellow onion
  • 3 garlic cloves (or 1/2 tsp nigella seeds)
  • 1 teaspoon lemon zest
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon baking powder
  • 2 C chopped fresh cilantro leaves and stems, patted dry
  • 2 C chopped fresh parsley leaves and stems, patted dry
  • 1 T extra-virgin olive oil, plus more for spraying/brushing
  Prep Time: 15 mins. Cook Time: 25 mins. Total Time: 40 mins. Serves 4.
  Serve with Pita Bread, Hummus, Diced Veggies, Tomato, Cucumber, Fresh Herbs, Chopped Parsley, Fresh Mint, Pickled Red Onions, Tahini Sauce (1:1 tahini to yogurt plus lemon juice, s+p).
  1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
  2. In a large food processor, place the chickpeas (they will be plump but still raw at this point), shallot, garlic, lemon zest, cumin, coriander, salt, cayenne, baking powder, cilantro, parsley, and olive oil. Pulse until well combined but not pureed. Use a spatula to scrape down the sides of the bowl as needed. Let rest 30 minutes.
  3. Use a 2-tablespoon scoop and your hands to form the mixture into 12 to 15 thick patties (be careful not to pack them too tight or your falafel will be dense). If they're not holding together, give the mixture a few more pulses in the food processor.
  4. Place the patties on an oiled parchment sheet on the baking sheet. Use a silicone brush to brush olive oil on the top of the falafels (this is the key to making these moist and crisp since we're not frying) and bake for 14 minutes. Flip and bake for 10 to 12 minutes more or until golden brown and crisp on the outside. During the last few minutes of baking, wrap the pita in foil and warm in the oven.
  5. Assemble pitas with a slather of hummus, diced veggies, falafel, herbs, pickled red onions, and generous drizzles of tahini sauce.
  * Note: Canned chickpeas cannot be substituted in this recipe or your falafel will turn out mushy.

  Glorious Grains Moroccan Style

  Thanks to 2 Stir With Love. This dish is wonderful with Moroccan Fish with Ras El Hanout.
  

  • Grains
  • 1 C uncooked Kasha (Buckwheat)
  • 1 C uncooked Quinoa
  • 1 C uncooked Couscous (eliminate to be gluten free)
  • 1 C uncooked Millet
  • Additions to the grains
  • 1 C scallion, sliced
  • 3/4 C dried apricots, diced
  • 3/4 C Medjool dates, diced
  • 1/2 C red onion, diced
  • 1/2 C almond slivers
  • 1/2 C chopped parsley
  • 1/4 C chives, chopped
  • 1/4 C mint, chopped
  • orange wedges add lovely fresh component as an option
  • Dressing
  • 3/4 C olive oil
  • 1/2 C lemon juice
  • 1 T lemon zest
  • 1.5 tsp salt
  • 1/2 tsp red pepper flakes
  
  Cook each of the grains separately, according to the package.
  While those are cooking, chop and prep all the remaining ingredients and have ready to mix together.
  Once the grains are done, drain and mix them together, adding the dressing before all the other ingredients. Let it soak in.
  Then add in all the remaining ingredients and toss until well combined.
  This dish can be served slightly warm, room temp, or even chilled.

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  Lemon Potato Salad

  • 2 lbs red potatoes scrubbed and cut bite-size
  • 1/2 to 1 C scallions sliced to preference
  • 6 T olive oil
  • 4-6 T lemon juice
  • 1-2 tsp Dijon mustard
  • salt & pepper
  
  Boil potatoes to fork-tender (do not overcook), drain, add cold water and ice to cool quickly, then drain and chill.
  Whip together in large bowl or serving dish the olive oil, lemon juice, Dijon, salt, and pepper. Stir in the potatoes. Let marinate. Before serving, toss in scallions.

  Smashed Garlic Potatoes

  • 1 lb baby Yukon Gold potatoes
  • Kosher salt
  • 4 Tbsp melted butter
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • Freshly ground black pepper
  • 1/2 C freshly grated Parmesan
  
  1. Preheat oven to 425°. In a large pot, cover potatoes with water and add a generous pinch of salt. Bring water to a boil and simmer until potatoes are tender, about 15 minutes. Drain and let sit until cool enough to handle.
  2. On a large rimmed baking sheet, toss potatoes with melted butter, garlic, and thyme. Using bottom of a small glass or mason jar, press down on potatoes to smash them into flat patties.
  3. Season with salt and pepper, then sprinkle with Parmesan.
  4. Bake until bottoms of potatoes are beginning to crisp and Parmesan is golden, about 25 minutes.

  Smashed Potatoes with Brussels Sprouts

  • 1.5 lb Brussels sprouts 750 g
  • 1.5 lb Potatoes 750 g
  • 3 T Olive Oil
  • 1/2 tsp ground Sweet Paprika
  • 1/4 tsp Cayenne Pepper more or less to taste
  • 1 tsp dried Rosemary [or Thyme]
  • 1 tsp sea Salt
  • 1/2 tsp freshly ground Black Pepper
  Preheat the oven to 400 degrees Fahrenheit. Put your baking sheet in the oven to preheat, too.
  Prepare vegetables: Clean the Brussels sprouts by removing their outer leaves. Trim off the stem and halve them. Next, peel the potatoes (unless organic), cut into smaller wedges to match brussels.
  Season: Mix olive oil with paprika, cayenne, rosemary/thyme, salt, and pepper in a bowl. Toss the sprouts and potatoes in the seasoned oil.
  Lay out the vegetables on the baking sheet, and drizzle with remaining oil mix.
  Bake for about 30 minutes or until the potatoes are golden and tender and the Brussels sprouts roasted and lightly charred. Serve immediately as suggested above.

  Easy Baked Potatoes

  • 2 Russet potatoes, cut in half
  • Oil
  • Salt
  
  Place potatoes in cold salted water, bring to a rolling boil. Boil potatoes for 5 minutes. Remove and let dry. (At this point, you can wrap the dry potato halves in foil and store in the refrigerator.) When ready to finish the potatoes, heat oven to 400 degrees. Coat potatoes including skins with any oil. Coat bottom of a metal pan with oil. Salt and place cut side down in a metal pan. Bake for 1/2 hour. Serve with salt and whatever else you would like to flavor the potato. - Doris, Texas

  Potato Pancakes

  Prepare:
  3-4 servings instant mashed potatoes (do not add oleo!)
  
  Add:
  1 tsp onion powder
  1/8 tsp garlic powder
  1/4 tsp dried parsley
  salt & pepper
  
  Mix in:
  2 eggs
  2 T olive oil
  Mix well. Heat 2 T olive oil in a large skillet. Sauté 4 potato pancakes at a time. Makes 8 pancakes.

  Potato Stir Fry

  Scrub, dice, and boil:
  2 large potatoes
  Cook:
  1/3 C rice
  2/3 C water
  
  Sauté in large skillet:
  2 T olive oil
  1 C bean sprouts (washed)
  a handful of pea pods
  1/2 C shredded carrots
  
  Other additions can include: shredded cabbage, sliced onions, frozen peas, chopped fresh broccoli, baby corn.
  
  Push aside the pea pods and sprouts. Add:
  1 T olive oil
  1/2 t curry powder
  1/2 t cumin
  1/2 t paprika
  1/2 t ginger powder
  1/2 t coriander
  1/2 t sesame seeds
  Sauté 1 minute. Then add (optional) 1/2 C ham, diced. Stir into spices, sprouts, and peas. Push aside. Add 1 T olive oil, then drained potatoes. Season with salt and pepper and let cook about 5 minutes. Spoon in the rice and mix everything together. Serve.

  Potatoes!

  Scrub and trim eyes from:
  1 pound white potatoes, sweet potatoes, and/or yams
  Slice 1/2 inch thick.
  
  Pour into a brownie pan:
  2 T olive oil
  
  Place potatoes in oil, sprinkle with salt and pepper, and turn slices over until all surfaces are coated with oil.
  Arrange slices in a single layer or overlapping like fallen dominos. Bake at 425 F for 30-40 minutes -OR- for 1 1/2 to 2 hours in a slow (325 F) oven. Also good sprinkled with basil or garlic powder prior to baking.

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  Cheesy Potatoes

  • 3 medium potatoes, peeled
  • olive oil
  • 3 T butter
  • 1 shallot, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tsp ground rosemary
  • 2 T flour
  • 1 C whole milk
  • 1/2 C sour cream
  • 1 C shredded cheddar cheese
  • 1 tsp Borsari seasoned salt
  • Black or white pepper, finely ground, to taste
  Lightly oil a 2-quart (7x11-inch) baking dish. Cut each potato into quarters then thinly slice them. Pick up each quarter carefully, place in the dish, then flatten out with your palm to get overlapping slices. Fill the baking dish. Preheat oven to 350 F.
  Melt the butter in a heavy-bottomed medium sauce pan. Add the shallots and let the butter bubble them to translucency. Add the garlic and stir for 1 minute. Rub the rosemary into the mix. Add the flour and stir constantly for 1-2 minutes. Dribble in the milk stirring constantly to get a smooth sauce. Continue stirring until the sauce begins to thicken. Remove pan from heat and let sit a few minutes to cool a bit. Stir in the sour cream, Borsari, and cheese. Adjust seasoning to taste. Pour over the potatoes. Bake until potatoes are fork-tender. We bake ours ahead (preceding day or morning), let them cool completely, then reheat them uncovered for dinner. Optionally add more grated cheese on top 10 minutes before completion.

  Cauche de Queso (Potato with Cheese)
  For Peruvian Wine Dinner Chez France Feb 24 2018

  • 1 red Onion, julienned
  • 3-4 medium Tomatoes, chopped
  • 1 t dried Oregano
  • 1/3 t fresh Garlic
  • 2 t Aji Amarillo paste
  • 1 C Milk
  • Andean Cheese (substituted another mild white cheddar), cut in slices
  • 4 medium Potatoes, boiled and cut in thick slices (1/3 to 1/2 potato per person)
  • Olive oil
  • Salt & pepper to taste
  • Fresh Parsley for garnish
  
  This is for 4 servings. I tripled it for our dinner which also increased the cooking times listed below.
  Sauté the onion and aji amarillo in olive oil over medium-high heat. When the onion is transparent (about 5 minutes) add the diced tomato, oregano, garlic, salt and pepper, and sauté for 5 more minutes, stirring constantly. Add milk, bring to a boil, turn the heat to medium-low, and cook for 5 more minutes. Add the potatoes at some point. Turn off the heat and put the cheese slices on top, without stirring. Let them melt for a few minutes (I didn't do this until right before serving). Serve the potatoes covered in the tomato and cheese mixture/sauce. Sprinkle with fresh parsley.

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  Aloo Gobi (Spicy Cauliflower & Potato)
  For the Indian Sub-Continent Dinner at Javors in December 2012
  

  • 2 cups of cut cauliflower (cut into small florets)
  • 2 medium potatoes (cubed into bite sized pieces)
  • 1/2 inch shredded ginger root
  • 3 teaspoons coriander powder (dhania)
  • 1/4 teaspoon turmeric (haldi)
  • 1/4 teaspoon cayenne pepper ( lal mirch)
  • 3 tablespoons water
  • 3 tablespoons oil
  • 1/2 teaspoon cumin seeds (jeera)
  • 2 green chilies (jalapeños), sliced in long pieces
  • 2 bay leaves
  • 1 teaspoon salt (to taste)
  • 2 tablespoons of chopped cilantro (green coriander)
  • 1/4 cup water as needed
  Directions:
  1. In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
  2. Heat the oil in a pan. Test the heat by adding one cumin seed to the oil; if seed crack right away, oil is ready.
  3. Add hing and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.
  4. Next, add the spice paste and stir for a minute until spices start leaving the oil.
  5. Add cauliflower, potatoes, 2 tablespoons of water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
  6. Lastly, add the mango powder and fresh cilantro (green coriander). Mix everything and cover for a minute. Adjust the salt to your taste.
     If adding red bell peppers, do so at the end of the recipe as they cook quickly. Making a paste with the spices will prevent the spices from burning.

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  Better Burritos

  1 can (16 oz) Fat-Free Refried Beans (Frijoles Refritos)
  8 oz Taco Sauce or Chunky Salsa (choose your favorite)
  2 C cooked rice (amount can vary)
  Corn or flour tortillas
  Chopped, fresh tomatoes, Shredded lettuce, Salsa
  
  Microwave the beans and salsa; stir. Mix in the rice. Fill tortillas. Zap briefly (30-60 sec.). Garnish with fresh veggies and cold salsa.

  Tortilla Casserole (Laurel)

  • salsa, 12-oz jar medium or mild
  • corn tortillas, 6-inch
  • shredded cheddar or Mexican 4-cheese mixture
  • black beans, 15.5-oz can
  Rinse the beans in a strainer. Fry them in a skillet until they dry out and split.
  In an oven-proof casserole dish, spoon salsa, then 2 or 3 tortillas, then beans, then cheese. Repeat to fill the dish. Bake at 350 F for 30-45 minutes. Optionally could add sautéed chicken bits seasoned with southwestern spices.

  Pork or Turkey Udon / Soba

  • 1# fresh udon or 8 oz. dried udon or soba
  • 1 T extra-virgin olive oil
  • 1# ground pork
  • 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt
  • 3 T hoisin sauce
  • 1 1/4 C store-bought tomatillo salsa (such as Sabor Mexicano)
  • 2 T unsalted butter
  • 2/3 C chopped cilantro, plus leaves with tender stems for garnish
  • Thinly sliced radishes & lime slices (for garnish).
  Step 1 Cook 1 lb. fresh udon or 8 oz. dried udon according to package directions; drain and set aside.
  Step 2 Heat 1 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Add 1 lb. ground pork and 1/2 tsp. Diamond Crystal or 1/4 tsp. Morton kosher salt; cook, breaking up meat into smaller pieces with a wooden spoon, until mostly cooked through, about 3 minutes.
  Add 3 Tbsp. hoisin sauce and cook until meat is coated and caramelized, about 2 minutes.
  Add 1-1/4 cups store-bought tomatillo salsa and cook, stirring, until combined and heated through, about 1 minute.
  Add 2 Tbsp. unsalted butter and reserved udon and cook, tossing to combine, about 1 minute.
  Remove from heat and mix in 2/3 cup chopped cilantro.
  Step 3 Divide udon among 4 shallow bowls and top with thinly sliced radishes and cilantro leaves with tender stems.
  From https://www.epicurious.com/recipes/food/views/ba-syn-pork-and-tomatillo-udon
  Vegetarian Moussaka This recipe is based partly on Evelyn Patterson's Moussaka in her 1954 book, Meals for Guests (Ann Arbor MI) and partly on Turkish moussaka recipes that incorporate potatoes. Then I winged it on the tomato-mushroom sauce.
  • 3/4 C chopped onion
  • Olive oil
  • 8 oz tomato sauce
  • 4 oz mushrooms drained
  • 2-3 tsp fines herbes
  • 2-3 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 C red wine
  • 1# russet potato peeled & sliced thin 1/8”
  • 1# eggplant sliced thin 1/8”
  • 6 T butter
  • 6 T flour
  • 1 C heavy cream
  • 1 C milk
  • 2 C shredded cheeses
  • 1/2 tsp nutmeg
  • salt and pepper to taste
  
  Sauté onion in olive oil. Add tomato sauce, mushrooms, herbs, spices, red wine. Stir and reduce.
  Parboil potatoes in salted water for 5 minutes. Drain and cool in cold water.
  Toss eggplant slices in generous amount of olive oil and some salt. Bake on cookie sheets at 350F for 8 minutes then flip over and bake 8-10 minutes until eggplant is translucent and tender.
  Melt butter, whisk in flour, bubble together. Whisk in cream then milk slowly until bechamel is smooth. Stir in cheese and nutmeg and continue stirring until sauce is smooth. Adjust taste with salt and pepper.
  Layer eggplant, tomato sauce, potatoes repeatedly. Pour bechamel on top. Bake for 1 hour at 350F. Let set 10-15 minutes or refrigerate overnight to meld flavors before reheating.

  Vegan Gluten-Free Timpano

  
  The movie, Big Night, features a giant Timpano ( Big Night Timpano Recipe ). Making the timpano is a 2-day enterprise; one estimate was 17 hours. That is a fair estimate if you make everything from scratch. JZ and I had made a traditional meat-cheese-pasta timpano in San Antonio in a cooking class in 3 hours using prepared sauce and other conveniences the class provided (such as sous chefs to boil eggs).
  For a wine dinner with friends in Halifax, I was making the Timpano featured in Big Night when Z commented that friends were coming who were gluten-free and vegan. Uh...timpano is all about marinara sauce with pasta, meatballs, cheese, sausage, eggs...what to do? I searched the almight web for "vegan gluten-free timpano" and lo and behold found a vegan timpano: www.oneingredientchef.com/vegan-timpano/ . It starts out, "You know those mornings where you wake up at 4:00 a.m., jump out of bed and think to yourself, 'I sure would like to spend the next 17 hours making dinner'? Well, I’ve got just the recipe for you!" They had me at "4:00 a.m."
  
  Of course, I had to remove the gluten, and I had to test the recipe. My test timpano was good, but I did not like the crust which I'd constructed without gluten in some forgettable way. So I made the final version with thin strips of grilled zucchini to hold it together instead of a crust. It was good! Especially the faux sausage, although there was distinct division along eggplant-loving lines. That is, my dad and I who love eggplant loved the faux sausage while my mom and Z who despise the 'slimy blob' (sigh) were unimpressed by the faux sausage.
  
  Timpano has 4 components: sauce (ragu or marinara), pasta (ziti with provolone and pecorino romano or ricotta-stuffed pasta shells), meats (sausage, meatballs, salami, and hard-boiled eggs), and outer crust. You make all the components then layer everything inside the crust, and end with pouring 2 cups sauce and 6 beaten eggs over the filling. That's a big Timpano, full of dairy, animals, and gluten. I made something much smaller, minus the animals and gluten, and it came out delicious. Here is what I did for the sausage/meatballs.

  Vegan Sausage for Timpano

  • 1 1/2 cups diced eggplant
  • 1 1/2 cups diced tempeh
  • 1 Tablespoon olive oil
  • 2 Tablespoons maple syrup
  • 2-3 Tablespoons soy sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground fennel seeds
  • 1/2 teaspoon crushed red pepper
  Dice the eggplant, crumble the tempeh into small bite-sized chunks. Heat 1 Tblsp olive oil in pan over medium heat. Then, throw in the eggplant and tempeh. Drizzle in the soy sauce and maple syrup along with about 1/2 tsp (to start) of each spice. Toss to evenly coat. Allow to simmer over medium heat until the pieces are evenly coated and slightly caramelized. Taste and adjust spices as needed. Set aside.
  
  For the ricotta-stuffed pasta, I uses a good hollow GF pasta (lentil ziti, for example) and a mixture that featured cayenne-tomato soy or cashew cheese spread plus added herbs, with or without daiya mozzarella-style shreds. I did not stuff the pastas....just tossed it all together. Use any marinara sauce. I added sautéed mushrooms to mine. Add 1/4 to 1/2 C water as well so the dish remains moist during baking.
  
  For the crust, I sliced zucchini very thin, like bacon strips, tossed them in olive oil, and roasted them to a pleasing brownness. These lined the dish I filled with pasta, sausage, and marinara. Then more zucchini strips lay on top to close the timpano. The original timpano can appear in colorful layers of red, green, and white. To get that effect, I might try a green pesto - pasta layer, a red marinara - sausage layer, and the white chicotta - pasta layer, using a non-tomato vegan cheese spread spiced with garlic. Next time...
  
  Bake at 350 until heated through--for a small one, about 45 minutes. Cover to keep the moisture in. Let the timpano rest before dinner.

  Welsh Tatws with Leeks (Potatoes)
  

  • 3-6 slices Bacon, finely sliced
  • 6 Leeks shafts, carefully washed and sliced thinly
  • 3 Yukon Gold Potatoes, washed and diced
  • Onion, chopped
  • Carrots, chopped or sliced
  • Butter, 1 pat
  • 2-3 C broth
  • Black pepper, freshly ground
  • Parsley or thyme or rosemary
  Sauté bacon in a very large skillet. Push to edge of pan. Add the butter then the leeks. Sauté leeks 6 or 7 minutes. Add potatoes, onion, carrots, and broth. Cover and cook over medium low heat until potatoes are tender, about 10 minutes. Season with black pepper and one or more traditional British Isles herbs.

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  Balsamic Asparagus Salad

  • 1 heart of Romaine Lettuce
  • 1 pound fresh Asparagus, cleaned & steamed 5 min.
  • 1 6-inch seedless Cucumber, peeled and sliced
  • 1 C chopped Tomatoes
  • 1 sweet Yellow Pepper, julienned
  • 1/2 C Balsamic Vinegar
  • 1/4 C Extra Virgin Olive Oil
  • 1/4 C Sugar
  • 1-2 cloves minced Garlic
  • 1 t Bouquet Garni
  • 1/4 t Salt
  • Freshly ground Pepper

  Mix all vinaigrette ingredients together.    Add all the vegetables except the Romaine.    Let marinate, tossing occasionally.    Add lettuce and toss immediately before serving.

  John's Bean Salad

  1 can Green Beans
  1 can Yellow Wax Beans
  1 can Dark Red Kidney Beans
  1 can Garbanzos (Chick Peas)
  
  Drain beans; put into large bowl. Add:
  1 1/2 C cider vinegar
  3/4 C sugar
  1 tsp. salt (optional)
  
  Mix well. Cover. Refrigerate at least 2 hours, overnight is best.

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  Greek Salad

  • 3 ounces rigatoni pasta
  • 2 cups torn romaine lettuce
  • 2 tomatoes, seeded, and chopped
  • 1/2 cup sliced, pitted (or 12 whole) Kalamata olives
  • 1/2 cup (2 ounces) crumbled feta cheese

  Dressing:

  • 3 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon black pepper

  Cook rigatoni in boiling water, according to package directions, until al dente (about 14 minutes). Immediately drain and rinse with cold water, then drain well. In a large bowl, combine pasta, romaine, tomatoes, olives and feta cheese. For dressing, mix olive oil, vinegar, oregano, onion powder and pepper. Pour dressing over salad and toss gently. Cover and chill for several hours. Toss again just before serving.

  Horiatiki - Traditional Greek Village Salad for An Aegean Détente Wine Dinner

  • Tomatoes
  • Cucumbers
  • Capers
  • Kalamata, pitted
  • Green pepper (optional)
  • Feta in brine
  • Red wine vinegar
  We followed the instructions from our Greek friend Georgette: best tomatoes & cucumbers you can find, capers, Kalamta pitted olives, no onions, green pepper optional, Feta in brine and red wine vinegar for the vinaigrette. I found good organic cucumbers from Mexico at the co-op and tomatoes from long wind farm. (Not bad for winter.) - Lynne Weinstein & Billy Strauss

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  Puntarella Salad from Wine Spectator Aug 2011

  • 8 Tbsp extra virgin olive oil (EVOO)
  • 1 clove garlic, smashed
  • 2 whole salted anchovies, rinsed & de-spined, or 4 fillets
  • 1 tomato from a can of peeled San Marzano, cored & chopped
  • 2 Tbsp red wine vinegar
  • salt and fresh black pepper
  • 2 ribs celery, cut into very thin strips 3-4 in long
  • 1/2 to 1 head puntarella (or 2 sm head curly endive), trimmed, leaves separated and cut in thirds on diagonal
  • 1/2 to 1 C Italian parsley leaves
  • 1/3 to 1/2 C thinly shaved Parmesan
  1. For the dressing, put 2 T EVOO, garlic, and anchovies in a small pot over medium heat. Simmer until anchovies break up, about 1 min. Add tomato and reduce heat. Simmer gently 3-4 mins, until the tomato breaks down somewhat.
  2. Let cool 2-3 mins. Discard the garlic. Stir in vinegar and remaining 6 T EVOO. Whisk vigorously or puree. Season to taste with salt & pepper.
  3. For the salad, refrigerate the celery in ice water until slightly curled, 30-40 mins. Drain, pat dry, toss with the puntarella (or endive) and parsely.
  4. Add about half of the dressing to the salad bowl and toss until mixed. Add more as needed. Season to taste. Divide equally among chilled plates. Top with shaved Parmesan. Serves 6-8.

  Taco Salad

  Cook:
  1 C brown rice
  2 C water
  1/2 to 1 t each of garlic powder, onion powder, chili powder, salt, and paprika
  
  Mix with:
  1 C mild chunky salsa
  1/2 C non-fat Catalina salad dressing
  1 C (1/2 can) Bush's Chili Hot Beans
  
  Layer into a brownie pan :
  Baked corn chips
  Shredded lettuce, sliced scallions, chopped tomatoes, shredded sharp cheddar (total amount: 2 oz)
  Beans mixture.
  
  Make at least 2 layers of each type for 6 or more layers in all. Serve with extra baked corn chips (non-fat).

  Waldorf Salad

  • 2 C apples, cored and chopped small
  • 1 C seedless grapes
  • 1 C walnuts halves or coarsely chopped
  • 1/2 to 1 C celery, thinly sliced or chopped small
  • 1/4 C mayo
  • 1/4 to 1/2 C whipped cream or yogurt or sour cream
  • 2-3 tsp lemon juice
  • 1 tsp sugar
  Combine all ingredients.
  POULTRY

  Water Chestnut Chicken Patties and Ginger Noodle Salad

  1 to 1.5 lb boneless skinless chicken breast, shredded/thinly sliced and chopped
  8-oz can of water chestnuts, drained and chopped
  1 to 2 bunches scallions, chopped (divided)
  1 to 2 C fresh cilantro, chopped (divided)
  1 jalapeño, minced (divided)
  3 to 8 oz bean thread or rice noodles (1/4-inch wide noodles)
  1/2 to 1 English cucumber, halved and thinly sliced
  1 firm-ripe mango, thinly sliced and cross-cut
  1-3 cloves garlic, minced
  1-3 tsp fresh ginger root, minced / grated
  6 T seasoned rice vinegar
  1 tsp brown sugar
  3 Tb 5-chili oil / sesame oil (or other oil) (divided)
  1-1/4 tsp salt
  Cayenne pepper
  

  Chop/slice/mince all ingredients.
  Noodles: soak in cold water until soft (about 15 minutes); drain. Boil for 2 minutes; drain and chill immediately with cold water.
  Salad: Whisk together the rice vinegar, 1 tablespoon of 5-chili and/or sesame oil, brown sugar, and cayenne to taste, with the garlic and ginger root. Toss this dressing with half the scallions, half the cilantro, half the jalapeño, the mango, and the cucumber.
  Chicken patties: Put about 1 tablespoon each of 5-chili oil and sesame oil into a large skillet; heat to fragrance. Using your hands, mix together the raw chicken, water chestnuts, half the scallions, half the cilantro, half the jalapeño, 1-1/4 tsp salt, and cayenne pepper to taste. Form 6-9 patties (half the chicken mixture) and cook them in the spiced oil about 3 minutes on a side. Place on a platter in low oven to keep warm. Make the remaining patties.

  Toss the noodles with the salad; serve with the chicken patties.
  Other options ñ carrots thinly sliced or julienned, red onion thinly sliced, a juiced lime in the salad, chopped peanuts on the salad, peanut butter in the chicken patties
  Variable quantities: We like it with more cilantro, jalapeño, garlic & ginger, and less noodle and cucumber than the original recipe called for. Original recipe did not include the brown sugar or cayenne or 5-chili oil.
  

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  Asian Chicken Cabbage Salad
  

  • 3 cups green cabbage, shredded
  • 1 cup red cabbage, shredded
  • 1/2 lb. cooked chicken, shredded
  • 1/2 cup carrots, grated
  • 1/4 cup fresh cilantro, chopped
  • 4 green onions, sliced
  • 1/2 cup unsalted roasted peanuts, chopped
  • For the Chili-Lime Dressing:
  • 1 tsp. hot chili flakes
  • 3 tsp. sugar
  • 3 Tbsp. Lime juice
  • 1 Tbsp. Asian fish sauce*(or lemon juice)
  • 1/4 cup water
  • 1 tsp. sesame seed oil
  
  This salad gets better a day later, after the flavors marinate.
  Directions:
  1. In a large bowl, combine cabbage, chicken, carrots, cilantro, and green onions.
  2. In a small bowl, combine the hot chili flakes, sugar, lime juice, fish sauce* and water; stir until sugar dissolves.
  3. Before serving, pour dressing over salad and toss to coat. Top with peanuts and serve.
  Per serving: 185 Calories, 11g Fat, 398 mg Sodium, 13 g Carb (4g fiber), 11g Protein
  *For a more low-sodium option, use lemon juice in place of Fish Sauce!
  (Serves 4)

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  Quick Chix

  As a single mom in Ann Arbor, I wanted my kids to have good lunches from home but had little time in the mornings. So I would cook some spiced chicken on the weekend and freeze it. Then in the morning, I made sandwiches with the frozen chicken bits and insulated them (newspaper or lined lunchboxes). By noon, the sandwiches were thawed yet fresh. Here are a few flavor ideas.

  Quick Chix I. Kashmir

  Cut 1 lb. boneless, skinless chicken breasts into 1/2-inch wide strips.
  Mix with the following spices:

  1 t onion powder
  1/2 t salt
  1/2 t cardamom
  1/2 t mace
  1/2 t cinnamon
  1/2 t nutmeg
  1/2 t cumin
  1/2 t cloves (ground)
  1/2 t ginger powder
  1/8 t cayenne
  

  Note: If you like it spicier, increase amounts to 1 teaspoon except cayenne.
  Sauté in 2 T olive oil. Good hot or cold or dipped in garlic-yogurt sauce.

  Garlic Yogurt Sauce

  1/2 C plain yogurt
  1 or 2 cloves garlic, crushed or minced
  1/2 t salt

  Quick Chix II. Curry

  Cook 1 C rice with 2 C water and 1/2 C raisins, seasoned with 1 t curry powder and 1/2 t salt.
  Cut 1 lb. chicken fillets in 1/2 inch strips.
  Mix chicken well with:
  1 t onion powder
  1/2 t pepper
  1/4 t garlic powder
  3/4 t curry powder
  Sauté in 2 T olive or peanut oil.
  Serve over rice with chutney as a garnish.

  Quick Chix IIb. Saucy Curry

  For a creamy sauce, stir into the above:
  1/2 t curry powder
  1/2 t onion powder
  1/4 t garlic powder
  1 C dry white wine
  Stir and heat to boiling. Turn off heat. Mix in:
  1 C non-fat yoghurt or non-fat sour cream.

  Quick Chix III. Spicy Lemon Chicken

  Cut 1 lb. boneless, skinless chicken fillets into 1/2 inch strips.
  Mix together:
  1/2 C flour
  1/8 t garlic powder
  1/2 t ginger powder
  1/2 t pepper
  1 t salt
  optional: 1 t lemon zest
  
  Dredge chicken in this mixture and sauté in 2 T peanut oil plus a few drops of chili oil. Squeeze a lemon over the chicken. Good with rice, noodles, or in sandwiches.

  Quick Chix IV. Could Be African...

  Trim & slice into 1/16-inch strips:
  1 pound chicken fillets
  Mix in a bowl with the chicken:
  2 T peanut butter (natural!)
  2 T peanut oil
  1/8 tsp. Louisiana Hot Sauce
  1 Tbl. Cardamom
  1/4 C lime juice
  1/4 C dried fruits (raisins, apples, dates, figs, prunes)
  1 medium onion, diced.
  Marinate 30-60 minutes. Sauté. Serve over rice which was cooked with 1 T peanut oil plus parsley, sage, garlic, ginger, salt, pepper.

  Quick Chix V. Mexican Chix

  Slice 1 lb boneless, skinless chicken fillets into 1/4 inch wide strips.
  
  Mix with:
  1 1/4 t onion powder
  1/8 t garlic powder
  1/2 t salt
  1 t chili powder
  1/4 t cumino
  a few grains cayenne
  
  Sauté in 2 T olive oil. Serve with Mexican rice, frijoles refritos, and baked corn chips and salsa.

  Quick Chix VI. Ginger Chix & Green Bean Rice

  Cut 1 lb. chicken fillets into strips. Marinate in:
  Juice from 1 can pineapple chunks
  1/2 C Marsala or Sherry
  1/4 C soy sauce
  1 T brown sugar
  2 cloves garlic, crushed
  2 T fresh grated ginger root (or 1-2 tsp. powdered ginger)
  Cook:
  1 1/2 C rice
  3 C water
  1 chicken bouillon cube
  1 T peanut oil
  After about 15 minutes, add 1 1/2 C frozen green beans to the rice pot. Now sauté the chicken in peanut oil in a skillet, with the pineapple chunks. When the chicken and pineapple are nicely browned, add and boil down the extra marinade. Watch the rice! Serve the chicken and pineapple over the beans and rice.

  Quick Chix VII. Creole Chicken

  
  Cut 1 pound of chicken fillet into 1/2-inch strips.
  Mix with the following spices:

  • 1 T paprika
  • 1/4 t salt
  • 1 t onion powder
  • 1/2 t garlic powder
  • 1/2 t ground black pepper
  • 1/2 t ground coriander
  • 1/2 t thyme leaves, pulverized
  • 1/4 t oregano leaves, pulverized
  • 1/8 t ground hot red pepper

  Sauté over high heat in 1 T olive oil.

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  Gallopavo Balls (Turkey, Gluten-free)

  • 1 lb ground turkey
  • 12 oz riced cauliflower-peas-carrots mix, thawed
  • 1 cup instant oatmeal (if 5-minute: food-processed)
  • 1 egg
  • 1/2 tsp salt
  • 2 oz grated Parmesan cheese
  • 2 scallions, chopped
  • 1/2 onion, finely chopped
  • 1-2 tsp Worcestershire sauce
  • Rosemary and/or other herbs, chopped
  • Cayenne 1/8 tsp or to taste
  • Salt & pepper to taste
  • 1/4 C olive oil
  Preheat oven to 375F. Mix all ingredients. Form 1-inch balls. Line 2 pans with parchment. Place balls on parchment. Bake about 20 minutes until instant-read thermometer inserted in a meatball registers 165 F.
  Using fresh broccoli or cauliflower is also lovely. Cook and rice/finely chop it.
  Other recipes suggest:
      1# turkey, 1/3 C parmesan, 1/3 C Italian-seasoned bread crumbs, 3 T fresh herbs finely chopped, 1 tsp salt, 1/2 tsp each: garlic-onion-oregano-red & black peppers, 1 lg egg, 1.5 T olive oil, s&p. Bake 375F for 15 minutes or until 165F on instant-read thermometer.
      1# turkey, 1 egg, 1/2 tsp each: cumin-oregano-onion-garlic-fresh parsley, sesame oil, 2 scallions/white onion minced, s&p. Broil on HIGH for 10 minutes or until cooked through.
      1# turkey, 1 C Italian bread crumbs, 1 sm onion diced, 2 lg eggs, 1/4 C milk, 3 cloves garlic, 1/2 tsp s & 1/4 tsp pepper. Bake 400F 15-20 minutes.
      1# turkey, 1/3 C bread crumbs, 3-4 T milk, 1/2 C finely shredded parmesan, 1/4 C minced onion, 2 t minced garlic, 2 T chopped parsley, 2 T fresh basil chopped, 1/2 tsp oregano, 1 large egg yolk, 3/4 tsp salt, 1/4 tsp pepper. Bake 450F 10 minutes.
      2# turkey, 1 C bread crumbs or rolled oats, 2/3 C minced onion, 1/2 C parsley chopped, 2 large eggs, 3 cloves garlic minced, 2 tsp Worcestershire, 1/2 tsp basil, 1/2 tsp oregano, s&p, 1/4 C olive oil for frying. Bake 400F ~20 minutes.
      Vegetarian versions use brown rice with the riced cauliflower and egg and breadcrumbs. Vegan version uses a flax egg with tempeh or chickpeas (but no cauliflower), or black beans and walnuts and roasted mushrooms with the oats (https://www.loveandlemons.com/vegan-meatballs/), or chickpeas and brown rice flour with couscous (https://thevegan8.com/easy-vegan-meatballs/), or flax meal with mushrooms and chickpeas (https://veganhuggs.com/vegan-meatballs/#recipe).
  Why this name? Gallopavo - "rooster-peacock" - is the latin name for wild turkeys (Meleagris gallopavo). Somehow "turkey balls" just sounded bad.

  Chicken and a Brick

  • 1 3-pound chicken (organic, if possible), rinsed, dried, and butterflied
  • 1 tablespoon kosher salt
  • Fresh-ground black pepper
  • 4 large sprigs fresh rosemary or thyme
  • 1 Tablespoon extra-virgin olive oil
  • 8 garlic cloves, unpeeled, lightly smashed
  
  1. Tuck the bird's wings back and under themselves so that they lie flat against the breast. Sprinkle both sides of the chicken with the kosher salt and pepper. Rub, and then press, the rosemary into both sides so it remains in contact with the meat.
  2. Heat the olive oil in a large nonstick skillet over medium heat. Put the chicken in the skillet, skin side up. Place one or two foil-wrapped bricks on top of the chicken; or use a heavy skillet, about 2 inches smaller in diameter than the skillet you are cooking in. (If you don't have a heavy enough pan -- 4 to 5 pounds - use another smooth bottomed item, such as a saucepan. Balance it on the bird and add heavy objects to weight the pan down, such as a can or two, or a 5-pound bag of sugar, or a rock.)
  3. Cook the chicken for 10 minutes, or until the underside is brown. Remove the weights, and with tongs, turn the chicken over; replace the weights. Nestle the garlic cloves around the bird, and continue cooking until the skin is crisp and brown, about 12 minutes. The bird is done when an instant-reading thermometer reads 170 F in the thigh. Transfer the chicken to a cutting board and let it rest for 5 minutes. If desired, pour the pan juices over the bird when serving.
  One of our favorite everyday chicken recipes is chicken and a brick: easy, fairly quick and delicious! This is a traditional Italian technique of cooking a whole chicken under a brick. You need only a large skillet and some weights. "The result is succulent chicken -- both white meat and dark -- with a delectable crisp skin, and with much more flavor than the ubiquitous boneless breast; loss of bones always means loss of flavor." The dish takes about 10 minutes of actual work and about 30 minutes unattended cooking time, during which time, "You can have a cocktail and put the rest of your meal together, as your home fills with a lovely fragrance." - I-tien, Washington DC

  TURMERIC ROASTED CHICKEN AND SWEET POTATOES

  • 2 large shallots, peeled and quartered
  • 2 sweet potatoes or yams, peeled, sliced 1-inch thick and quartered (14 oz)
  • 2 garlic cloves, minced or pressed
  • 2 teaspoons ground turmeric, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 2 teaspoons kosher salt, divided
  • 2 Tbsp olive oil
  • 4 skinless chicken drumsticks, on the bone
  • 4 skinless chicken thighs, on the bone
  • juice of 1 lemon
  • 1/2 teaspoon Herbs De Provence or poultry seasoning
  • 1/3 cup white wine or chicken broth
  
  INSTRUCTIONS
  Caramelized sweet potatoes and shallots are the bed for roasted chicken thighs and legs that come together in this one-pot healthy chicken dinner.
  Preheat the oven to 425F. In a large mixing bowl, toss the shallots, yams, together with the garlic, 1 teaspoon of turmeric, ginger, 1 teaspoon salt, and olive oil until thoroughly combined. Spoon the mixture into a 9 x 13-inch baking dish or casserole pan and arrange in an even layer. Add the chicken to the mixing bowl and season with lemon juice and remaining 1 teaspoon salt, 1 teaspoon turmeric, and Herbs de Provence; toss to coat well. Transfer the chicken legs to the baking dish over the vegetables. Drizzle any of the remaining marinade over the top of the chicken and pour the wine around the sides of the dish.
  Cover with foil and roast 45 minutes; turn chicken and sweet potatoes, and finish, uncovered, until the chicken is fork-tender and the sweet potatoes are soft, about 15 minutes. Spoon the sauce over the chicken and serve. YIELD: 4 SERVINGS of 2 pieces chicken and 1/2 sweet potato (516 kcal). -Monique, Grand Prairie

  Arroz Con Pollo

  • 1/4 cup olive oil
  • 4-6 chicken breasts
  • 1 medium Spanish or regular onion
  • 2 cloves garlic
  • 1/2 green pepper
  • 1 bay leaf
  • 6 oz. crushed tomatoes
  • 1 teaspoon oregano
  • salt and pepper to taste
  • 14 oz can chicken broth
  • 3 cups of water
  
  Sauté onion, green pepper and garlic in oil. Remove, brown chicken breasts. Drain oil. Add remaining ingredients and cook.
  Good with Spanish rice. I mix in peas and pimento for a colorful and whole meal with salad and bread. This was my mom's recipe from when we lived in Panama. It is easy and good. - Linda, Texas

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  FISH & SEAFOOD

  Salmon Pasta Salad

  GRILL/BROIL:

  • 1 lb Salmon steaks
  MIX:
  • 6 T Olive Oil
  • 6 T Lemon Juice
  • 3 T Capers
  • 1 or 2 T Garlic, minced
  • 1/4 tsp Dill
  • Salt & Pepper
  • 1/4 C Red Onion, very thinly sliced
  • 1 Avocado, diced
  • 1 Seedless Cucumber, sliced
  COOK:
  • 8 oz. Mostaciolli
  Flake cooked salmon, removing all bones, skin, and fatty grey meat. Toss with dressing. Drain pasta & rinse with cold water, then mix into salad. Enjoy!

  Salmon with Sweet Pepper Relish

  • 4 salmon filets (with or without skin), be sure to dry fish with paper towels well beforehand
  • 2 sweet peppers (red, yellow, orange), chopped
  • 1/2 red onion, chopped
  • chopped garlic if desired
  • 4 tbl capers (drained but a little juice is OK)
  • 1 tbl Dijon mustard
  • 1/4 C Marsala
  • olive oil as needed (probably about 1/2 cup—or more)
  • salt and pepper to taste
  In one large, preferably nonstick frying pan, heat about 1/4 C of olive oil. Add salt and pepper. When oil is hot, add chopped peppers, onion, and garlic (if used). Stir as they fry and soften. When they are soft and cooked (at least 5 minutes), add drained capers. Stir and cook a bit more. Turn the heat up, then add the mustard and the Marsala. Stir and cook until the Marsala has cooked down by about half. Set aside.
  In second large frying pan (can use the first one with the sauce dumped out), heat another 1/4 to 1/2 C of olive oil on medium-high heat. When it is hot, add the salmon, skin side down. Be sure to press the salmon into the hot oil with a spatula during the first two minutes of cooking to be sure the salmon is getting evenly cooked. Cook about six minutes, then flip the fish. Cook till an instant thermometer reads 120 or 130F. Remove from pan, allow to rest.
  Serve the salmon with relish on top (4 servings).
  More about pan-frying fish from Serious Eats.
  Options: Pan-fried salmon is also great with Cilantro Pesto.
  In a food processor, blend 2-4 cups washed, dried cilantro, about 1/4 C nuts (almonds, walnuts, pecans, pine nuts are all good), a clove or two of garlic (optional), a lot of olive oil, and about 1/4 C lemon juice. Add salt and pepper to taste. Keep tasting the pesto to get the combination of ingredients the way you like it best.
  Cilantro pesto goes with absolutely everything. You can thin it with even more lemon juice if you like. Great on all meats and veggies, as well as on rice, potatoes…everything.

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  Salmon Kebobs with Garlic, Potatoes, and Mushrooms

  • 12 oz package of frozen Copper River Marinated Sockeye Salmon "Zesty Grilled"
  • 5 cloves garlic, crudely minced
  • 1/8 C fresh rosemary needles, slightly crushed in the dish
  • 1/8 C jalapeños cut into small strips
  • 1/4 C olive oil (extra virgin first cold pressed)
  Thaw salmon in fridge for a few hours then mix with olive oil, garlic, peppers and rosemary in a large dish and let marinate for an hour on the counter. When able, cut the salmon filets in half lengthwise then remove the skin and cut the fillets into cubes. Stir occasionally.
  
  • 12 tiny potatoes (1/2-inch to 1-inch diameter)
  • 12 button or baby bell mushrooms
  Sauté the cleaned potatoes and mushrooms in olive oil until browned. Remove mushrooms when they are browned but still plump. Cook potatoes until soft. Set aside.
  • 1/2 C (or so) sweet yellow onion, cut into 1-inch triangles
  When everything is room temperature, assemble the skewers, alternating salmon, onion, mushrooms and potatoes. Lay them on a small shallow broiling pan. Put the leftover pieces on the pan as well. Pour the oil marinade over everything. Heat the broiler. Broil 8 minutes on the first side, flip the skewers (can ignore the free pieces), broil 4-5 minutes on the 2nd side.

  Blackened Salmon Casserole

  • 1-2 # salmon fillets, skinned & cut into cubes
  • ~1/4 batch blackening spices per pound of salmon
  • 2 C brown rice
  • 4 C water
  • 1 medium onion, thinly sliced
  • 1 red/orange pepper, julienned
  • 1-2 T. blackening
  • olive oil

  The Rice:
  Sauté the onions and peppers in olive oil until limp and browned. Cook the rice, water, and 1-2 T of blackening spices in a rice cooker or other suitable pot as usual.

  The Fish: Skin the salmon fillets. Cut into pieces. Pour 2-4 T of olive oil onto a plate. Pour a small heap of blackening spice mix onto another plate. You want to dip the salmon in the oil, let it drip, then dip or roll it in the spices (at least 2 sides of each piece of fish) without getting the spices wet. [OR spray with olive oil & dip in spices] Replenish your heap of spices as needed. Dip all the salmon and lay the pieces in a large (cold) skillet. When they are all ready, turn the heat on medium-high, and cook 2-3 minutes per side.

  The Casserole: Assemble the vegetables, rice, and fish in layers or mixed all together, as you prefer. Or serve attractively arranged on a platter. This dish requires a lot of prep time but reheats very well.

  Quicker Blackened Chicken or Shrimp or Fish:
  Mix up the blackening spices. Store in refrigerator. Prep boneless skinless chicken, cut into strips or pieces, or fish fillets, or shrimp. Mix the meat with the spices at the rate of about 2 T spice mix per pound. Sauté in a little olive oil over a hot flame.

  Scallops in Yuzu-Habanero Sauce

  • The Sauce:
  • 2 T yuzu puree
  • 2 T habanero lime syrup
  • 1-2 T vinegar to taste
  • 1 T dandan
  • 2 T tamari
  • 2 T white miso (was butter), last
  • Meats:
  • 2 strips bacon, cut into pieces
  • 6 scallops
  • 3-4 shiitake sliced (optional)
  • Black and red peppers or gochubaru flakes or BBQ 3000 to taste
  • Garnish:
  • Scallion, sliced
  
  Pan #1: scallops with bacon.
  In non-stick pan sauté 2 strips bacon cut into pieces. Push aside. Add shiitake (add olive oil if needed) & saute until nearly done. Sauté 6 scallops in the bacon grease/oil. Sprinkle black & red pepper or BBQ 3000 or gochugaru flakes on scallops.
  Pan #2: yuzu-habanero sauce.
  In 2nd pan gently heat the yuzu puree, habanero-lime syrup, vinegar, DanDan chili sauce, and tamari. Simmer, turn off heat, then stir in butter.
  Plate scallops on forbidden rice then pour sauce over, garnish with sliced scallions.
  We had this over black rice, but fried polenta rounds & sautéed greens are good options. Pile it up on the plate and drizzle on the sauce.
  Inspired by Las Vegas appetizer and https://oliveoilmarketplace.com/balsamic-butter/.

  South American Fish in Banana Leaves with 2 Salsas

  • 3 very ripe plantains - cut each into 8 thin slabs (4 per half), sautÇ until golden in the oil
  • 2 tablespoons vegetable oil for the plantains
  • 8 pieces Red Snapper fillet, skinless (2 lbs total)
  • Banana leaves, cut into 18 inch lengths
  
  SALSA to cook on fish - puree together in a blender:
  • 1/4 cup coconut milk, light or regular
  • Juice of 3 limes
  • 1/2 C cilantro - wash, remove stems, wash, and dry a day ahead.
  • 1/4 C jalapeño minced
  • 1-2 T ginger root grated
  • 1/2 C sweetened coconut
  • Salt & pepper
  
  SALSA to serve with the fish:
  • 1/2 mango, peeled then cubed
  • 1/4 C cilantro leaves, chopped
  • 1/4 C jalapño, minced
  • zest from 1 lime
  Place a layer of sautéed plantains on each leaf, add the raw fish, spoon on the pureed green salsa, wrap each packet snugly, place packets on a Hot Grill for 5 minutes per side. Leaves will burn a bit.
  Put together a fresh mango salsa to spoon over the cooked and plated fish: 1/2 Mango cubed, 1/4 C Cilantro leaves, 1/4 C Jalapeño minced, 1 Lime's Zest. Empty wrappers onto dinner plates so guests avoid steam burns. Spoon a tablespoon or two of the fresh mango salsa on each and enjoy! Optional: toasted coconut to sprinkle on top.
  Based on this recipe which was found on a South American Food site, http://southamericanfood.about.com/od/maincourses/r/Grilled-Fish-With-Plantain-And-Coconut-Salsa-In-Banana-Leaves, although the URL now directs to The Spruce Eats Thai Fish Baked in Banana Leaves, https://www.thespruceeats.com/thai-fish-fillet-baked-in-banana-leaf-3217405.

  Greek Olive Fish

  • 1-2 cloves garlic minced
  • 2 T olive oil (can use oil from sun-dried toms)
  • 4 sun-dried tomatoes in olive oil, drained and chopped
  • 1 8-oz can chopped tomatoes with chilis
  • 1 C broth
  • 1/4 C olive tapenade or minced kalamata olives
  • 1 lb haddock, thawed and cut in 4 pieces
  • 1/2 can black beans drained
  • smoked paprika
  Prepare your starch and veggies to be ready when the fish is done. Heat olive oil, sauté garlic 1-2 minutes. Add chopped sun-dried tomatoes. Add broth, tomatoes with chilis, olives. Heat to gentle boil and let simmer 2-3 minutes. Nestle the fish pieces in the sauce and sprinkle each piece with smoked paprika. Cover and cook until fish is done (6-8 minutes). Serve over spinach noodles or with fried or butter baked chunks of potatoes and veggies. On 3/12/2022 we steamed sliced brussels sprouts, cooled them, and tossed them in lemon vinaigrette with a few pistachios.

  Salmon Soba

  • INGREDIENTS
  • 2 tbs light soy sauce
  • 2 tbs caster sugar or 1/4 C pineapple juice
  • 4 x 150g skinless salmon fillets, pin-boned
  • 250g dried soba noodles
  • 200g green beans, trimmed OR sugar snap peas
  • GARNISH
  • 2 oranges, peeled, thinly sliced into rounds [or 1]
  • 1 green chilli, thinly sliced [jalapeño]
  • 1 tbs toasted black or white sesame seeds [or tahini]
  • CITRUS DRESSING
  • 1-2 Asian (red) eschalots, thinly sliced
  • 1/4 cup (60ml) yuzu (or grapefruit juice or juice & pulp of 1/2 grapefruit)
  • 1 tbs finely grated ginger
  • Finely grated zest and juice of 1 orange and 1 lime
  
  METHOD
  1. Combine soy sauce and sugar/juice and tahini in a shallow dish. Add salmon and gently toss to coat. Set aside.
  2. Bring a large saucepan of water to the boil. Cook noodles according to packet instructions, adding beans for the last 3 minutes of cooking time. Drain and rinse under cold water. Set aside.
  3. While noodles are cooking, heat a non-stick frypan over medium heat. Add the salmon with its marinade and cook, turning halfway, for 5-6 minutes or until golden and just cooked through.
  4. For the dressing, place all ingredients in a bowl and mix to combine. Warm gently in microwave.
  5. Divide beans and noodles among serving bowls. Top with salmon, garnish (orange slices, chilis, sesame seeds), and dressing. Serve immediately.
  From Jamie Oliver at https://www.delicious.com.au/recipes/salmon-soba-ginger-citrus-dressing/jbNvdQ0j?r=recipes/collections/ilal201q

  Maple Salmon

  • 1/4 C maple syrup
  • 2 Tbs soy sauce
  • 1 clove garlic, minced
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon ground black pepper
  • 1/4 C olive oil
  • 2 Tbs dried chives or chopped green onions
  • 1 pound salmon
  Mix the marinade and pour over salmon. Marinate for 30 minutes or longer, meat side down. If doing more than 1 pound, increase the marinade to adequately cover what you have. This is not per pound as at some point one gets way too much marinade. For 2 large half salmon I make about triple the amount. I do cut the oil at this quantity. It will taste good no matter what. -Heidi Schmitt

  Crab Lemon Pasta

  • 2-3 servings of soba or other noodles
  • 2 T olive oil
  • 2 T butter
  • 1-2 cloves garlic, minced
  • 1-2 red Thai or Fresno chili thinly sliced
  • 1/2 fennel bulb thinly sliced and chopped
  • 2 T lemon zest
  • 2 T lemon juice
  • 6 oz can of crab
  • 1/3 C fresh mint or basil, chiffonaded
  • 1-2 tsp fennel fluff, chopped
  • red pepper flakes
  Cook the soba according to package directions. Pour 2 C of the pasta water into a pyrex cup then drain and immediately cool the noodles in a cold water bath. Massage the soba to remove excess starch. Drain.
  Heat 1 T butter and 1 T olive oil. Sauté the garlic, chilis, and fennel bulb slices for 2 minutes. Add 1 T lemon juice and 1/4 C pasta water. Stir and heat 2 minutes. Add the soba noodles plus 1/2 C pasta water. Heat to medium high, tossing and stirring (about 2-3 minutes). Add remaining olive oil, butter, lemon juice, and lemon zest, the crab, half the mint/basil, and more chilis as desired. Taste and adjust salt as needed. Sprinkle with remaining mint, fennel top, lemon juice (and red pepper flakes).

  Almond and Lemon Tilapia

  • 1/2 C almonds, chopped
  • 2 T butter (optional)
  • zest of 1/2 lemon
  • 3 tilapia fillets
  • salt and pepper
  • 1 T olive oil
  • 1/4 C white wine
  • 1 to 2 T lemon juice
  Prepare the rest of the meal before starting to cook the fish. Thaw the tilapia or other white fish. Melt the butter in a 10-inch skillet over medium heat. Add the almonds and stir them until they smell toasty but are not burnt (3-5 minutes). [You can dry-fry them if you prefer no butter.] Remove the almonds from the pan and add the olive oil. Toss the hot almonds with the lemon zest and set aside. Pat the tilapia dry; sprinkle both sides of each piece with salt and pepper. Place them in the skillet, cook 2-4 minutes, flip gently, cook the second side 2-4 minutes. Add the wine; turn off the heat, spoon the warm buttery almonds over the fillets, and wait for the wine to reduce a bit. Squeeze the lemon over the fish; serve. Feb 18 2022. Some versions have 1/4 C almonds or 4 pieces of fish coming to 1.25 lbs.

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  Ras El Hanout North African Spice Mix

  Ras al Hanout means "head of the shop" or top shelf. It is a spicy mix for seasoning North African dishes.

  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon ground paprika
  • 1 teaspoon ground turmeric
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cardamon seeds
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground coriander seed
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  Mix the spices, varying the choice of spices at will. Rub onto fish, stir into simmering sauce, or heat in oil before making the sauce. Some spices may be particular to a region, such as ash berries, chufa, grains of paradise, orris root, monk's pepper, cubebs, dried rosebud, fennel seed or aniseed, galangal, long pepper.

  Moroccan Fish with Ras El Hanout

  Ras El Hanout is pungent, combining allspice, cardamom, cayenne, cinnamon, cloves, coriander, ginger, mace, nutmeg, peppercorns ground, turmeric, and other spices depending on the recipe. This fish dish takes about 40 minutes to prepare. It is from The Mediterranean Dish. It goes beautifully with Glorious Grains Moroccan Style.

  • Extra Virgin Olive Oil
  • 8 garlic cloves, divided (4 minced cloves and 4 sliced)
  • 2 T tomato paste
  • 2 medium tomatoes, diced
  • 1 red pepper, cored, sliced
  • 1 15-oz can chickpeas, drained and rinsed
  • 1-1/2 C water
  • 1 C fresh cilantro
  • Kosher salt and black pepper
  • 1-1/2 tsp Ras El Hanout, divided
  • 1-1/2 lb cod / haddock / tilapia / bass / flounder / sole (half-inch thick fillets)
  • 3/4 tsp paprika
  • 1/2 tsp cumin
  • Juice of 1/2 lemon or more
  • 1/2 lemon, sliced into thin rounds
  
  1. In a large pan with cover, heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking.
  2. Add minced garlic and cook very briefly, tossing regularly, until fragrant. Add tomato paste, diced tomato, and bell peppers. Cook for 3 to 4 minutes over medium heat, tossing frequently.
  3. Now, add chickpeas, water, cilantro, and sliced garlic. Season with kosher salt and pepper. Stir in 1/2 tsp Ras El Hanout spice mixture. Raise heat, if needed, and bring to a boil. Lower heat. Cover part-way and let simmer for about 20 minutes. (Check occasionally and add a little water if needed.)
  4. Meanwhile, in a small mixing bowl, combine remaining teaspoon of Ras El Hanout with cumin and paprika. Season the fish with kosher salt and pepper and the spice mixture on both sides. Add a generous drizzle of extra virgin olive oil. Work the fish to make sure it is well coated with the spices and the olive oil.
  5. When ready, add the seasoned fish to the pan, and make sure to nestle the fish pieces into the saucy chickpea and tomato mixture. Ladle a bit of the sauce on top of the fish. Add lemon juice and lemon slices. Cook another 10 to 15 minutes over medium-low until the fish is fully cooked and flaky. Garnish with fresh cilantro.
  6. Serve immediately with your favorite crusty bread, grain, or rice.
  One Flew South Scallops & Ragout Recreated
  White Bean Ragout, Crispy Kale, Shiitake and Seared Scallops a la mode de "One Flew South" -- I had this appetizer once at One Flew South in the Atlanta airport, and I had a picture of it. From those materials, I developed this recipe. If making all parts of the dish at once, follow order below. Otherwise, make the ragout and the chimichurri ahead and deal with the shiitake (10 mins), crispy kale (15 mins), and scallops (5 mins) right before serving time.
  Shopping List:
  • Extra large sea scallops, 1 per person
  • Kale - 1 large bunch
  • Parsley - 1 bunch
  • Shiitake - 1 per person
  • Garlic - 1 bulb
  • Cannellini (white kidney beans)
  • Bacon - 2 strips
  • Chicken broth, Olive Oil, Red Wine Vinegar, Oregano, Thyme, Cumin, Hot sauce (tabasco), Red pepper flakes, salt & pepper. Optionally, 4 or 8 oz can of tomato sauce or a medium tomato or a carrot and onion.
  White Bean Ragout -- Heat in a medium sauce pan:
  • 4-6 Tbsp Olive Oil
  • Add and sauté the onion about 1 minute then everything another 30 seconds to 1 minute:
  • 1/2 C chopped onion
  • 1 tsp dried or 1 Tbsp fresh Oregano
  • 1 tsp dried Thyme
  • 3 cloves minced garlic
  • 1/4 tsp dried crushed red pepper flakes
  • Black pepper freshly ground
  Add:
  • 3-5 C fresh kale, finely chopped (de-ribbed, rolled and thinly sliced)
  • 2 C chicken broth
  • 1/4 C chopped carrot
  Bring to a boil, cover, reduce heat and simmer 5 minutes or until kale wilts. In a separate frying pan, cook:
  • 2 strips peppered slab bacon, cut up into pieces
  
  In the saucepan after the kale has wilted, stir in:
  • 1 can (15-16 oz) cannellini (white kidney beans)
  OPTIONS: 8 oz tomato sauce or 1 chopped medium tomato or 2 medium (2.5 inch) golden beets peeled and finely diced
  Simmer the ragout 15 minutes covered, add the bacon pieces, then simmer uncovered another 15-30 minutes to desired heartiness. Set the ragout aside. Drain bacon pan and save it for the shiitake and scallops.
  Chimichurri - puree in a blender:
  • 1 C fresh parsley
  • 3/4 C olive oil
  • 3 T red wine vinegar
  • 2 T dried oregano
  • 2 t ground cumin
  • 1 t salt
  • 1/2 t (1 clove) minced garlic
  • 1/2 T tabasco / pepper sauce
  I used a bit less oil and more vinegar and more parsley and tabasco. If too salty, add parsley.
  Crispy kale -- toss deribbed kale in salt & olive oil. Bake in single layer cookie tray 10 mins at 275F.
  Seared scallops with shiitake-- Remove stems from 1 shiitake per scallop. Heat olive oil in your bacon fry pan to medium (not smoking). Sauté shiitake about 3-4 minutes per side until browned and tender.
  Sear scallops 2 mins/side. Season lightly with salt & pepper.
  Assemble the appetizer in small warmed bowls.
  • 1/4 C white bean ragout
  • 1 seared scallop
  • 1 shiitake on the scallop
  • a dab of chimichurri on the shiitake & scallop
  • a dab of chimichurri on the ragout Tasty with sauvignon blanc.

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    Radicchio and Roast Fennel Shrimp Salad
    • 1 bulb fennel thinly sliced
    • 1 red onion thinly sliced
    • 6 slices local bacon, cooked crisp, drippings reserved
    • 3/4 lb medium shrimp peeled & deveined
    • 1/4 tsp pepper
    • 2 T balsamic vinegar
    • 2 T olive oil
    • 1.5 T lemon juice
    • 1 head radicchio (8oz) halved & thinly sliced
    • 1 C parsley
    
    Toss fennel and red onion in 1 T olive oil, salt & pepper. Roast at 450F until tender 10-12 mins. Cook the bacon crisp; reserve 1 T bacon drippings. Cook shrimp 4-6 mins in the bacon grease with the black pepper. Toss vegetables together. Shave manchego over top. Serve with the bacon and shrimp on the side, with hot toast.

    Cilantro-Lime Shrimp Lettuce Wraps

    • 1 T olive oil
    • 1 C sliced red onion
    • 1 lb. med. fresh shrimp, peeled and deveined
    • 1 1/2 tsp smoked paprika
    • 1 tsp kosher salt
    • 1/2 tsp ground cumin
    • 1/4 tsp ground coriander
    • 1/4 tsp garlic powder
    • 1/4 tsp ground black pepper
    • juice of one lime
    • 2 T chopped fresh cilantro
    • 12 butter lettuce leaves
    • Garnish: chopped avocado, sliced radish, chopped fresh cilantro
    
    1. In a large saucepan, heat oil over medium high heat. Add onion and bell pepper; cook until tender, about 5 minutes. Add shrimp, paprika, salt, cumin, coriander, garlic powder, and pepper; cook, stirring occasionally, until shrimp are pink and firm, about 5 minutes. Remove from heat; stir in lime juice. Cover and refrigerate until cooled, at least 30 minutes.
    2. Stir in cilantro. Using a slotted spoon, place about 2 T shrimp mixture in center of each lettuce leaf. Garnish with avocado, radish, and cilantro if desired. Makes 6 Servings. Serve immediately. - Linda, Texas

    Garlic Shrimp with Spinach
    (we doubled this recipe for the dinner 1/21/2012 - ItienYeh)

    • 3/4 lb shrimp, shelled
    • Kosher or sea salt
    • 5 tablespoons extra virgin olive oil
    • 3 tablespoons minced garlic
    • 2 tablespoons minced fresh parsley
    • 2 tablespoons Amontillado (medium dry) sherry
    
    Sprinkle shrimp with salt, let sit for 10 minutes. Heat oil with garlic and parsley until garlic begins to sizzle. Add shrimp and stir until opaque. Add sherry, salt to taste, cook until sherry evaporates (1-2 minutes). Serve immediately.
    Sautéed spinach with raisins and pine nuts
    • 2 tablespoons raisins
    • 2 tablespoons toasted pine nuts
    • Kosher or sea salt
    • 1 3/4 lbs spinach, coarsely chopped if leaves are large
    • 2 whole peeled garlic cloves, lightly crushed
    • Olive oil
    • Fresh ground pepper
    Soak raisins in warm water for an hour, then drain and dry. Heat olive oil with garlic, brown lightly. Stir in spinach, cook until leaves just start to wilt (1-3 minutes), add raisins and pine nuts, cook until all warm (1-2 minutes). Salt and pepper to taste. Serve immediately.

    Peruvian Shrimp Ceviche

    • 1/4 C red onion diced
    • Juice of 3 limes (or 8-10 key limes)
    • 1/4 C jalapeños minced (about 3 peppers, or use 1 aji amarillo)
    • 1/4 to 1/2 C cilantro leaves: stems removed and washed and dried
    • 1/2 lb shelled medium shrimp (raw, 36/40 ct deveined tail off), cooked 2-3 minutes in boiling salted water with juice of 1 lemon then drained and cooled in cold water or fridge
    • 1 large ripe avocado, peeled and diced
    • 1 large just-ripe mango, dice-cut and removed from cheeks with large spoon
    • Salt and pepper to taste
    Mix the red onion, cilantro, jalapeños, and lime juice. (De-vein the shrimp and trim off the tails.) Cut shrimp into quarters. Add the shrimp and stir. Cut up the mango and add to ceviche and stir again. Cut up the avocado and gently stir again. Chill for about 15 minutes or until ready to serve. Best eaten within 1 hour of preparation.
    Based on http://southamericanfood.about.com/od/appetizersfirstcourses/r/Shrimpceviche.htm Shrimp Ceviche with Mango & Avocado - Cebiche de Langostinos - By Marian Blazes, About.com

    White Clam Sauce & Linguine

    2 T olive oil
    1 medium onion, finely diced
    2 cloves garlic, crushed
    Fresh ground pepper
    1 tsp basil, rubbed to a fine powder in your hands before adding
    Several dashes of Louisiana Hot Sauce
    1/2 C white wine
    1 or 2 cans clam pieces with liquid
    2-4 servings of linguine or penne, cooked per package
    
    Sauté the onions in the olive oil until they are soft and starting to brown. Add the seasonings and simmer 5 minutes. Add the clams and simmer 5 minutes. Stir in the pasta and simmer 5 minutes. Enjoy!

    Red Clam Sauce & Linguine

    Make White Clam Sauce. Stir in:
    1 or 2 C tomato puree, canned tomatoes, or fresh, chopped tomatoes, depending on what you have and what you like.
    Add the pasta. Yum.

    Za’atar Baked Fish - An Aegean Détente Wine Dinner

    • 2.5 lbs haddock or sole or other firm fish
    • 4-5 T za'atar spice mix
    • 2 T dried oregano coarsely crushed
    • 1 T dried thyme coarsely crushed
    • 2 T cumin ground or coarsely crushed
    • 1 T coriander coarsely crushed
    • 2 T sumac
    • 5 T sesame seeds, toasted
    • 2-3 T olive oil
    • salt
    • Fish Marinade:
    • 1 T turmeric
    • 3 T lemon juice
    • 3-4 T Olive oil
    
    1. Preheat oven at 140C / 350F with fan for 10 minutes. (I used 350F as something else was in the oven at the same time; 300F works.)
    2. Lightly grease an oven-proof dish or spread a butter paper in it. The dish should be big enough to fit the fish fillets in a single layer.
    3. Mix turmeric, lemon juice, and a pinch or two of salt in a small bowl. Rub this mix on both sides of the completely thawed fish fillets. Set aside while you prepare the za'atar mixture. Drizzle with olive oil.
    4. Mix oregano, thyme, cumin, coriander, sesame seeds, sumac and remaining salt in a bowl. For most flavor toast all the whole seeds until fragrant and then coarsely grind. Your Za'atar mix is ready. You can store it in an airtight jar to use later as well. Or start with commercial za'atar and beef it up with oregano, thyme, cumin, coriander, sumac, and sesame seeds.
    4b. Toast the sesame seeds in a dry skillet over medium heat, stirring constantly until they are fragrant.
    5. Add olive oil to the herb and spice mix. Spread it generously on top of the fish fillets. It makes a thick layer.
    6. Bake in the middle of the oven, uncovered, till the fish is to your liking, usually 10 to 15 minutes. Serve with Green Olive and Pomegranate Relish . - Laurel
    Adapted from a recipe by Maria Nasir (https://www.foodaholic.biz/zaatar-baked-fish/)

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    MEATS
    Saul's Spaghetti Sauce
    • 2 T olive oil
    • 2 cloves garlic, chopped
    • 2 onions, sliced
    • 1 lb organic humanely raised ground beef
    • 2-4 T dried herbes de Provence, thyme, oregano, Italian herbs
    • fresh herbs as available
    • 1 can (14 oz) beef broth or bouillon
    • 2 T sugar
    • 1 jar (24 oz) marinara sauce
    • 1/2 C red wine (heritage, cabernet sauvignon, etc)
    Sauté garlic in heated oil 1 minute then add onions. When onion is limp, add beef. Stir and break up until meat is grey. Add herbs. Dried herbs vary in flavorfulness. Add enough to smell them! Stir in broth, sugar, sauce, and red wine. Bring to a low boil. Reduce heat. Simmer covered for 2 hours. Adjust flavor with red wine and sugar as needed.
    Healthier Sichuan-Style Guo Kui (filled flatbread)
    • Dough:
    • 2.4 C flour
    • 5g instant yeast (~1 1/4 tsp)
    • 3/4 C + 3 Tbsp boiling water
    • 25g white sesame seeds (~8 1/8 tsp)
    • Meat filling:
    • 1/2 lb lean ground pork
    • 1/2 tsp salt
    • 2 garlic cloves, finely minced
    • 1/2 inch ginger root, finely minced
    • 1/2 small white onion, finely chopped
    • 1 green onion, chopped
    • 2 Tbsp ground Sichuan peppercorn
    • 1 Tbsp Sichuan-style chili oil
    • 1 Tbsp toasted sesame oil
    • 1 Tbsp light soy sauce
    Place flour in mixing bowl; add boiling water and stir with a pair of chopsticks to form a shaggy dough. Stir in the instant yeast. Knead dough until it becomes smooth. Transfer dough to a lightly oiled bowl and cover. Let rest at room temperature for 30 minutes.
    In medium bowl, add ground pork, salt, garlic, ginger, onion, and green onion and stir to combine. Add in the ground peppercorn, chili oil, sesame oil, and soy sauce and mix well.
    Divide dough into 8 equal portions. Roll out each piece into a long rectangle. Smear approximately 1 Tbsp of meat filling over the surface of each piece of dough. Roll up like a cigar. Turn dough 90 degrees. Roll again so it coils into a snail-like shape. Flatten the coil wiht the palm of your hand so it now looks like a pancake with swirls. Scatter sesame seeds on top. Use a rolling pin to even out the dough. Flip and add more sesame seeds on the other side. Each disc should be about 4 inches in diameter.
    Preheat oven to 300 F. Heat a frying pan over medium high heat with about 2 Tbsp of oil. Fry dough discs 2-3 at a time in the frying pan for about 5-6 minutes per side, until crisp and golden brown. Drain on paper towels. Place the pan-fried guo kui on a parchment-lined baking sheet & keep warm until ready to eat. Garnish with cilantro and green onion. Approx. 160 cal & 2g fat & 30g carb & 5g protein/piece.

    Pork Tamale Filling

    • 2# roast pork, cleaned of fat and sinew, cut and shredded into small pieces
    • 1 large white onion, chopped
    • 4-6 cloves garlic, minced
    • 1 t salt
    • 12 peppercorns
    • 1 t whole cumin seeds (or powdered)
    • 1 t Mexican oregano, pulverized in your hands
    Add above ingredients to large pot, cover with water, bring to boil, reduce heat, simmer 1.5 hours. Skim off any foam. Simmer or bake at 300F until water is gone and the mixture is no longer sloppy.
    Mix cooked pork with:
    • 1 t black pepper
    • 1 t salt
    • 1 t cinnamon
    • 1 t cumino (ground)
    • 1 t red pepper (ground)
    • 2 T paprika
    • 1/2 C dried ground chiles (chimayo), or 4-6 fresh Hatch chiles skins burned off then chopped
    • 1/2 C salsa
    • Season to taste
    Soak dried corn husks 1 hour or wash banana leaves. Use approx 4x6 inches husks/leaves per tamale. Spread out masa about 1/8 to 1/4 inch thick leaving Ω inch bare husk/leaf on sides, 1 inch bare on top, and 2 inches bare on the bottom. Then place 2 tablespoons pork filling down the center and roll up the tamale so the masa overlaps. Fold bottom up. May secure this with a string if desired. Steam for 1 to 1.25 hours until masa comes away from husk easily.

    Slow Cooked Whiskey Pork Roast

    • 2 to 3 lb pork roast
    • 1 C bourbon whiskey
    • 1 C water
    • 2-3 Tbsp ginger root, grated
    • 2 Tbsp molasses
    • 1-2 Tbsp (2-3 cloves) garlic, minced
    • 1-2 Tbsp soy sauce
    • Fresh rosemary, several sprigs
    • 1 tsp fresh ground black pepper
    • Salt & pepper
    Preheat oven to 300 F (slow). Mash together garlic, ginger root, molasses, soy sauce, rosemary, and black pepper. Mix in bourbon. Place pork roast in dish with cover; sprinkle with salt & pepper; pour seasoning mixture over it. Roast 4-5 hours.

    Pork Tenderloin in Curry

    • 5 cloves fresh chopped garlic
    • 1 Tablespoon fresh ginger, chopped
    • 1 tspn sesame oil
    • 1 tsp anise seed
    • 3 Tablespoon (or to taste) curry powder (S&B golden curry mild)
    • 1 vidalia onion, chopped
    • 1/3 C soy sauce
    
    In a slow cooker, add all ingredients. Cook on slow for 5 or 6 hours. Serve over rice. Garnish with chopped scallions or use meat as stuffing in steamed dumplings. - Brenda, Texas

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    Picadillo Meatballs

    • 1 medium onion finely chopped
    • 1 T olive oil
    • 2 cloves garlic finely chopped
    • 1/4 C stuffed olives finely chopped
    • 1/4 C raisins finely chopped
    • 1 tsp cumin
    • 1/4 tsp pepper
    • 1/4 tsp salt
    • 1.25 lbs ground beef
    • 14 oz tomato sauce
    • 1/4 tsp cinnamon
    • 1 T red wine vinegar
    Cook onion 5 mins then add garlic for 1 min. Put half the mixture in a large bowl. Add olives, raisins, cumin, pepper, salt, and ground beef. Mix well. Form 1-inch meatballs. Broil until thoroughly cooked 7-8 mins. Heat in skillet the remaining onion mixture with tomato sauce and cinamon. Then stir in red wine vinegar. Toss meatballs in sauce. Garnish with cilantro. Serve with rice.

    Greek Style Meatballs
    

    • 1 1/2 pound meatloaf blend
    • 1 small onion
    • 4 cloves garlic
    • 1/2 cup fresh mint leaves
    • 1 Tablespoons paprika
    • 2 teaspoons ground cumin
    • 1 teaspoon fine sea salt
    • 1/4 teaspoon cayenne (optional)
    • 1 egg, slightly beaten
    • 4 Tablespoons plain breadcrumbs
    • Vegetable or canola oil for cooking
    
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Yield: 16 - 20 Lamb Meatballs

    PREPARATION

    1. In a large bowl, break up the ground lamb into small pieces. Trim the root end of the onion, cut it in half, and remove and discard the peels. Using a large hole grater, grate the onion over the lamb.
    2. Mince the garlic and add it to lamb, too. Mince the mint and add it to lamb. Use your fingers to gently mix the onion, mint, and lamb together. Sprinkle the mixture with the paprika, cumin, salt, and cayenne, if using, along with beaten egg and bread crumbs and, again, use your fingers to gently but thoroughly mix the ingredients. Let rest about an hour.
    3. Roll the mixture into meatballs, about 2 tablespoons at a time. To keep them tender, avoid over-handling them, simply patting and gently rolling them into balls, not squishing them. Put the formed meatballs on a platter or baking sheet. Having trouble with the mixture sticking to your hands? Here is a tip: Damp hands will help keep the meat from sticking.
    4. Grease pan and bake meatballs at 375 degrees Fahrenheit for 30-40 minutes, turning half way through until brown. Serve with Tzatziki sauce.

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    Spiced Oil for Pork Loin Slices
    

    • 1/2 C Olive oil
    • 1/2 C onion, sliced or chopped
    • 1 orange rind, julienned
    • 1 tsp Cumin (ground)
    • 1 tsp Turmeric
    • 1/2 tsp salt
    • 1/4 tsp Cayenne
    • 1/4 tsp Cinnamon (ground)
    • Black pepper, freshly ground
    • 1 jalapeño, julienned
    • 3 cloves garlic, minced
    
    (1) heat 1/4 C olive oil, sauté orange rind and onion until browned
    (2) clear a spot in the middle: add spices, sauté 1 minute
    (3) add jalapeño to spices, sauté 1-2 minutes
    (4) add garlic to jalapeño, sauté 1 minute
    Use the spiced oil with remaining 1/4 C olive oil as a marinade for thinly sliced pork loin. After marinating an hour or an afternoon, heat 1 T olive oil in a sauté pan, sauté the pork and some of the vegetable-rind mixture.

    Fruited Pork Roast for Sauterne
    

    • Pork tenderloin
    • salt & pepper
    • 2 Tblsp olive oil
    • 1 or 2 shallots, minced
    • 2 tsp olive oil
    • 1/4 C pitted prunes, chopped
    • 1/2 C dried tart cherries, chopped
    • 1/2 C walnuts, roasted at 350F about 8 mins, then skins rubbed off
    • 1/4 C port wine
    • 1/2 C pomegranate juice
    • 1/4 C fig spread (figs, honey, lemon)
    • 1/2 C chicken broth
    I developed this recipe to go with my dad's unlabeled Sauterne. Preheat oven to 425F. Remove silver skin from pork, pat dry, salt and pepper. Prepare an edged cookie tray with cooking spray. Heat olive oil to fragrancy in heavy cast iron skillet. Cook pork 3 minutes on a side or until golden brown. Transfer pork to cookie tray, bake in hot oven 18-20 minutes until instant-read thermometer reads 150F. Remove from oven, cover, let stand 10 minutes until temperature rises to 155F. While the pork is roasting, sauté shallots 1 minute in the pork skillet with the extra 2 tsp olive oil. Add the prunes and cherries and walnuts, then stir in the port wine and pom juice, cook a minute, add the chicken broth, heat 1-2 minutes, stir in the fig spread. Simmer the fruit sauce 15 or so minutes; sauce will thicken. Serve over sliced pork with a salad (romaine, radicchio tossed in olive oil with salt & pepper, pom juice, craisins, toasted pine nuts) and rice pilaf with almonds. Serve stilton or other good bleu cheese and shortbread cookies for dessert, both of which are good with sauternes.

    Pork Normandy
    

    • 1-1/2 pounds pork shoulder cut into 1” cubes
    • Salt and Pepper
    • 1 C chopped onion
    • 1 clove minced garlic
    • 2 C applesauce
    • 1/2 tsp cinnamon
    • 2 Tbsp tomato sauce
    • 1/4 tsp dried rosemary or 3/4 t. fresh, chopped
    
    Remove excess fat from the pork and fry it in a Dutch Oven. Remove the browned bits and brown the pork cubes well on all sides in the fat. Season with salt and pepper and spread over the bottom of of a casserole dish. In the fat (add more oil if needed) brown the chopped onion and garlic lightly. Stir in the applesauce, tomato sauce and rosemary, season to taste, and spread over the meat in the casserole. Cover and bake in a 350 oven about 50 minutes. Uncover and continue baking 10 to 15 minutes longer. Serves 4. Simple supper, good with buttered noodles. - Casserole Treasury-Louise (a COVID-19 pandemic contribution)

    Spinach-Stuffed Pork Tenderloin
    

    • 1 2-lb pork tenderloin, butterflied and pounded flat
    • 8 oz mushrooms, chopped
    • 1/2 onion, chopped
    • 1/2 C parsley flat-leaf, chopped finely
    • 2 C fresh or 2/3 C frozen spinach, chopped
    • 1 to 2 T olive oil
    • 1 t thyme, powdered
    • 1 t sage, powdered
    • 1 t onion powder
    • 1 clove garlic, minced
    • 1/2 t black pepper, fresh ground
    • 1/4 t salt
    
    Heat 1 T olive oil in skillet. Sauté mushrooms, onion, herbs, until mushrooms and onions are soft. Add parsley; cook and stir 1 minute. Add spinach; cook and stir until liquid evaporated. Add dash of olive oil in center of pan and add minced garlic; cook 1 minute. Stir all ingredients together. Set aside.
    Butterfly: trim pork; press flat; slice open to within half inch; lay flat; score cross-hatch; cover with plastic wrap; pound flat.
    Fill tenderloin with spinach mixture. Roll up. Tie with kitchen string.
    Heat skillet with olive oil. Sear pork roll on all sides until golden brown. Transfer to casserole dish.
    Bake at 350F for 25-30 minutes until center temperature is at least 160F.

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    Carne Asada Colombiana on Salad Greens

    • 1.5 lbs grilled flank steak from Central Market, cut in half lengthwise and trimmed of fat & gristle
    • 1/4 cup olive oil
    • 1/4 cup orange juice
    • Juice of 3 limes
    • 2 cloves of garlic, thinly sliced
    • 2 tablespoons red wine vinegar
    • 1 tablespoon Worcestershire sauce
    • Machupe pepper mixture from Santiago, Chile
    Pile greens on salad plates, add several strips of steak, drizzle with the dressing.

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